• 1 cup cooked egg bows (bow-tie noodles)
• 1 medium tomato, diced
• 1/4 cup each diced celery and thinly sliced scallions
• 1 Tbsp. bottled red wine vinegar and oil salad dressing
• 1 medium bell pepper
• Dash each salt and pepper

In a salad bowl, combine all ingredients and toss to coat with dressing. Cover and refrigerate for at least 1 hour. Toss again just before serving.

SERVES 2. Per serving: 158 calories and 5 grams of fat.