3 cups uncooked Rotini
1 cup Roma tomatoes, quartered
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1/3 cup sliced black olives
1/3 cup crumbled feta cheese
3 Tbsp. red wine vinegar
3 Tbsp. olive oil
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
Salt and Freshly ground black pepper
Directions:
1. Cook pasta according to package directions, drain, rinse with cold water; drain again. In large bowl combine pasta, tomatoes, onion, bell pepper, olives and cheese.
2. For vinaigrette, in small bowl whisk together vinegar, oil, basil and oregano. Season to taste with salt and pepper. Add to pasta mixture; toss to combine. Refrigerate, covered, to chill.
(I used whole wheat pasta, and it was great! Also I added more olives and onions!)
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