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Post by ellise on Jul 12, 2005 4:33:11 GMT 10
1 package (12 ounces) dry tri-colored rotini pasta, uncooked 1 can (14.5 ounce) Diced Tomatoes in Juice, drained 1 medium cucumber, quartered lengthwise, thinly sliced (about 1 cup) 1 package (4 ounces) crumbled feta cheese 1 can (3.8 ounce) sliced ripe olives, drained 1/2 cup shredded carrots 1/2 cup roasted red peppers, drained, chopped 1/4 cup finely chopped red onion 1 cup zesty Italian dressing 1/4 cup pine nuts, toasted (optional) Cook pasta according to package directions; drain. Rinse with cold water. Place in large bowl. Add tomatoes, cucumbers, cheese, olives, carrots, bell peppers and onions; mix lightly. Add dressing; toss to coat. Cover. Refrigerate at least 1 hour prior, or until chilled. Sprinkle with pine nuts, if desired.
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