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CATEGORY CUISINE TAG YIELD
Dairy Italian Garden, Luncheon, Pasta, Pasta dishe, Salads 1 Servings

INGREDIENTS

2 1/2 c Rotini; (6 oz
1 md Zucchini; thinly sliced
1 md Carrot; thinly sliced
1 sm Red and green bell peppers; chopped
8 Olive; pitted
1/2 c Feta cheese; crumbled
1/2 ts Red pepper flakes
1 c Italian dressing

INSTRUCTIONS

mix all and toss with dressing. Cover. Refigerate for at least 1 hour.
Makes 4-6 servings.
NOTES : can do a garden version with cucumbers and cherry tomatoes. Posted
to EAT-L Digest  by Susan & Chris Dixon <csdixon@JAVANET.COM> on Dec 20,
1997

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