Greek
Pasta Salad
Cook al dente:
1/2 LB Organic Veggie Rotini
Rinse under cold running water and shake dry.
Chop into bite size pieces and add to cool pasta:
1/2 red onion
1 cucumber
1 large field tomato
1/4 LB crumbled feta
1/4 cup pitted chopped black olives
Whisk together:
1/4 cup olive oil
1/8 cup balsamic or apple cider vinegar
1-tsp. dry basil or 1 Tbsp. fresh minced
1-tsp. dry oregano or 1 Tbsp. fresh minced
Pour over pasta and vegetable mixture and refrigerate. Serve
with Wild Fire FoccaciaShare Organics - Our Recipes Archive |
