We all know how important it is to monitor our diets -- and how, by habit we eat the same things over and over. AIHT wants to change that, so we are looking for healthy recipes to publish in Vibrations.
If you have a special recipe you love, please share it with us, send all recipes to the address on the back of this newsletter. And here's a special thank you to all current contributors.
We look forward to sharing your recipes!
Greek Pasta Saladsubmitted by Dawn Germek
- 10 ounces dry ziti or penne pasta
- 2 large ripe firm tomatoes, diced (21/2 cups)
- 1 medium green bell pepper, cut into short, narrow strips (1 cup)
- 1/2 medium red onion, thinly sliced
- 1/3 cup Greek black olives, pitted if desired
- 1/3 cup natural low-fat vinaigrette
- 1/4 cup chopped fresh dill
- 4 ounces feta cheese, crumbled or finely diced
- Juice of 1/2 lemon
- 11/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
In a large pot of lightly salted boiling water, cook pasta according to package directions. Transfer pasta to large bowl. Add remaining ingredients and toss gently until well combined. Serve at room temperature. Delicious!
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