Greek Pasta Salad

This is the *best* pasta salad.....EVER! And it's so easy too!

1 box bowtie pasta
3 Roma tomatoes, chopped
1 cucumber, peeled and chopped
1 can black olives
1 red onion, thinly sliced (I omit this because my son is not real big on onions)
1 package crumbled feta cheese (I use the 5oz package)
1 bottle Kraft Greek Vinaigrette dressing

1. Cook pasta according to package directions.

2. Chop tomatoes, cucumber and red onion if using.

3. Combine cooked pasta, tomatoes, cucmber, olives, onions, feta cheese and dressing in large bowl and mix well.

4. Chill and serve.

**You can serve right away, but I like this salad best when chilled.

Chicken and Pasta Primavera

This is a recipe from the back of a Campbell's soup lable. It isn't fancy or ground breaking, but it's fast and it gets the job done when you need dinner on the table ten minutes ago!

1 can (10.75 oz) cream of mushroom soup
1/2 cup milk
3 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
1 bag (16 oz) frozen vegetable combination (broccoli, cauliflower, carrots mix is a good one)
2 cups cubed cooked chicken
1/2 of a 1-pound package spaghetti, cooked without salt and drained (you can also use whatever other pasta you may have on hand)

1. Heat soup, milk, cheese, garlic powder and vegetables in 3-quart saucepan over medium heat to a boil. Reduce heat to low. Cover and cook 10 minutes or until vegetables are tender-crisp.

2. Stir chicken in saucepan and cook until mixture is hot and bubbling. Serve over pasta.

Serves 4

Calories: 473
Total fat: 10 grams
Saturated fat: 3 grams
Cholesterol 72 mg
Sodium: 449 mg
Total Carbs: 59 grams
Dietary Fiber: 6 grams
Protein: 35 grams