1 pkg (12 oz. each ) dry tri-color rotini pasta, uncooked (12 oz = about 4 cups)
1 can (14.5 oz each ) diced tomatoes, drained
1 medium cucumber, quartered lengthwise, thinly sliced (1 med=about 1 cup)
1 pkg (4 oz each) crumbled feta cheese
1 can (3.8 oz each) sliced ripe olives, drained
1/2 cup shredded carrots
1/2 cup chopped roasted red peppers
1/4 cup finely chopped red onion
1 cup zesty Italian dressing
1/4 cup pine nuts, toasted, optional
Directions
1. Cook pasta according to package directions; drain. Rinse with cold water. Place in large bowl.
2. Add tomatoes, cucumbers, cheese, olives, carrots, bell peppers and onions; mix lightly. Add dressing; toss to coat. Cover
3. Refrigerate at least 1 hours prior, or until chilled. Sprinkle with pine nuts, if desired.
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