Ingredients:
16 oz. pasta (I like Tri-Color Rotini)
3 oz. feta cheese
1 small can sliced black olives
15-20 grape tomatoes (halved)
1 cucumber (sliced and then quartered)
6 oz. Italian dressing
Directions:
Cook pasta according to package, lay on cookie sheet to cool. In large bowl, mix all ingredients. Salt and pepper to taste. Refrigerate for at least two hours, preferably overnight, before serving.
This is almost exactly like the pasta I serve at most of my BBQs. I omit the tomatoe & feta...and replace it with cubed monterey jack & cubed salami & artichoke hearts (packed in water).
ReplyDeleteOoh, this is my kind of cooking. I may try this one.
ReplyDelete