Warm Rotini Pasta Salad

ACTIVE TIME: 10 min. TOTAL TIME: 20 min. SERVES: 4

8 oz. quick-cook

rotini pasta

2 cups cherry

tomatoes

2–3 lemons

4 oz. goat cheese 1⁄3 cup kalamata olives 1⁄3 cup olive oil

2 cups baby arugula 2 ribs celery, sliced

Per serving: Cal. 485 Pro. 13g

Carb. 48 Fiber 4g Sug. 4g Chol. 13mg Sod. 456mg Total fat: 28g Sat. 7g

Cooking cherry tomatoes until they burst adds extra flavor to this irresistible dish

1

Cook pasta according to package directions; drain. Meanwhile, coat nonstick skillet with cooking spray; heat over medium heat. Add tomatoes. Cook until just tender, about 5 min.; reduce heat to medium-low. Cover; cook until bursting, 5–7 min.

2

Grate 2 tsp. zest and squeeze 3 Tbs. juice from lemons. Crumble cheese. Pit olives (see tip at right). In large serving bowl, mix oil, lemon zest and juice, 1⁄4 tsp. salt and 1⁄4 tsp. pepper. Add pasta, tomatoes and remaining ingredients; toss until combined.