Learn how to make Vegetable Penne Salad, one of Rita's recipes for healthy weight.

Vegetable Penne Salad


  • 1 cup whole-grain penne pasta
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • ½ (15-ounce) can no-salt-added black beans, rinsed and drained
  • ½ medium red bell pepper, cut into thin 2-inch long strips
  • 1 small yellow squash, halved lengthwise and thinly sliced
  • ¾ cup (3 ounces) reduced-fat feta cheese, crumbled


  • 1/3 cup chopped fresh parsley leaves
  • 2 tablespoons canola oil
  • 3 tablespoons cider vinegar
  • 1 tablespoon dried oregano leaves
  • 1 teaspoon dried rosemary leaves
  • 2 medium cloves garlic, minced


  1. Cook pasta according to package directions.
  2. Prepare remaining vegetables and make vinaigrette dressing.
  3. Drain pasta in colander and run under cool water to cool completely.
  4. Combine salad ingredients, except feta, in large bowl. Pour dressing over pasta mixture. Toss gently until well blended. Add feta and toss. Let stand 30 minutes to absorb flavors.

Makes 4 servings