According to the Hunt's advertisement October is National Tomato Month!!! They are having a contest were they give away $1000 every day. Me, the ever contest enterer (is that a word??). Of course I have not won the contest, but everyday they post a recipe and that is how I came across this wonderful pasta salad.
1 package (12ounces) dry sprozzapeeti pasta, uncooked ( about 4 cups)
1 can (14.5 ounces) Diced Tomatoes in Juice, drained
1 medium cucumber, thinly sliced with seeds removed (about 1 cup)
1 package (4 ounces) crumbled feta cheese
1 can (3.8 ounces) sliced ripe olives, drained
1/2 cup shredded carrots
1/2 cup roasted red peppers, drained, thinly sliced
1/4 cup finely chopped red onion
1 cup Zesty Italian dressing
1/4 cup pine nuts, toasted (optional)
1. Cook pasta according to package directions; drain. Rinse with cold water. Place in large bowl.
2. Add tomatoes, cucumber, cheese, olives, carrots, bell peppers and onions;mix lightly. Add dressing;toss to coat. Cover.
3. Refrigerate at least 1 hour prior, or until chilled. Sprinkle with pine nuts, if desired.
I have no idea what sprozzapeeti pasta is, so I used a unique curly pasta that happened to be in the quick sale basket at the Winn Dixie. After reading the definition that I provided a link, too I chose the wrong substitution. But it tasted great so I really don't care!!
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