Saturday, May 29, 2010

Rainbow Pasta Greek Salad

Rotelli Greek Salad

2 packages rainbow pasta
2-4 tomatoes (I use cherry tomatoes cut in half)
1-2 peeled cucumbers, chopped
1 whole purple onion, chopped
½ - 1 head of cauliflower, chopped
1 bunch of broccoli chopped
2-3 carrots peeled and sliced
1 large can chilled olives
1 square broken feta cheese
1 package Good Seasons Zesty Italian (mixed) or 1 bottle of Kraft Zesty Italian Dressing

Cook pasta and rinse with cold water to cool. Cut up vegetables in bite size pieces and combine with olives and feta cheese. Mix everything together with dressing. Stores well for up to one week.

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