| 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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