Serves 5-8
16 oz Pasta (I've tried rotini, and large elbows)
Kalamata or black olives (halved)
Peppers (red, yellow, orange) chopped
Red Onions (slivered)
1 pkg of Cherry tomatoes (halved)
5 Mini or english cucumbers (they are more dense and crisp than regular cucumbers)
8 oz Feta
Dill
Olive oil, garlic (powder or minced), vinegar
Salt and pepper
Cook pasta, cut veggies, mix in feta, dill, oil, garlic, vinegar, salt and pepper.
Delicious and fresh!!!
Great leftovers for 2 days, then on day 3 the cucumbers tend to go soft and slimey.
No comments:
Post a Comment