South Beach Pasta
8 ounces dried spinach rotini
1 pound ripe red and yellow cherry or grape tomatoes, stemmed and cut in half
1/2 red (Spanish) onion, thinly sliced
1/3 cup cider or white wine vinegar
1/2 tablespoon olive oil
1 tablespoon chopped fresh thyme or 2 teaspoons dried thyme
3 tablespoons chopped flat-leaf (Italian) parsley
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
10 California figs, cut in flat slices
1/4 cup ripe olives, pitted and cut in half

Directions

Fill a large pot three-quarters full of water and bring to a boil. Add the pasta and cook until al dente, about 10 minutes, or according to package directions. Drain the pasta thoroughly. Cool and chill.

In a large bowl, stir together the tomatoes, onion, vinegar, oil, thyme, parsley, pepper and cayenne. Serve immediately, or cover and store at room temperature for up to 2 hours.

To serve, combine the pasta and the tomato mixture. Stir and toss to combine.

Serves 6



Nutrition facts per 1 serving: 190 cal (11% cal. from fat), 2.5 g total fat, -0- mg chol., 65 mg sodium, 45 g carbo., 6 g fiber, 4 g pro., Daily Value: 15% vit. A, 30% vit. C, 8% calcium, 15 % iron.