10 oz Rotini, cooked and cooled
4 oz Feta cheese
2 Cloves garlic, minced
1 cup Green bell pepper, chopped
1 cup Green onion, chopped
1 cup Tomato, chopped
1 cup Black olives
2 tsp Olive oil
2 tsp Basil, chopped
2 tsp Parsley, chopped
1 Lemon, juice of
Black pepper
1/4 cup Apple cider vinegar
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In a large mixing bowl, gently toss pasta with ingredients in given order. Add more or less spices to taste.
Notes: Cook pasta in advance, oil and keep in the fridge for a fast pasta salad. Per serving: 109 Calories; 8g Fat (63% calories from fat); 4g Protein; 7g Carbohydrate; 17mg Cholesterol; 415mg Sodium
Posted to MC-Recipe Digest V1 #327
Recipe by: Dot Weiss
From: tpogue@IDS2.IDSONLINE.COM (terry pogue)
Date: Mon, 2 Dec 1996 15:44:14 +0100
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