Category: Salads

2 1/2 cup Rotini, (6 oz

1 medium Zucchini, thinly sliced

1 medium Carrot, thinly sliced

1 small Red and green bell peppers, chopped

8 Olive, pitted

1/2 cup Feta cheese, crumbled

1/2 tsp Red pepper flakes

1 cup Italian dressing

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