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| Salad |
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| 8 oz |
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Penne pasta, uncooked |
|
| 1 cup |
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cucumber, unpeeled, quartered, and sliced |
|
| 1/3 cup |
|
ripe olives, chopped |
|
| 1 |
|
7 oz. jar roasted red pepper, drained and sliced, OR |
|
| 1 cup |
|
sweet red pepper, sliced |
|
| 3 oz |
|
feta cheese, crumbled |
|
| 1/2 cup |
|
green onions, 1/2 |
|
| Dressing |
|
| 1/2 cup |
|
Italian salad dressing (perhaps Lite) |
|
| 3 Tbs |
|
lemon juice |
|
| 1 tsp |
|
dried oregano |
|
| 1/4 tsp |
|
ground cinnamon |
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| |
| 1 |
Cook pasta per package directions. Rinse with cold water to cool quickly. Add remaining salad ingredients. |
| 2 |
Whisk together dressing ingredients, add to salad, and toss. Refrigerate until served. |
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| |
| Servings: 4 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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