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Categories:
rotini pasta tomatoes cucumber Feta cheese olives carrots red peppers red onion Italian dressing pine nuts
Viewed: 39 - Published at: 4 years agoIngredients
- 1 pkg (12 oz each) dry tri-color rotini pasta, uncooked (12 oz = about 4 cups)
- 1 can (14.5 oz each) Hunt's Diced Tomatoes, drained
- 1 medium cucumber, quartered lengthwise, thinly sliced (1 med = about 1 cup)
- 1 pkg (4 oz each) crumbled feta cheese
- 1 can (3.8 oz each) sliced ripe olives, drained
- 1/2 cup shredded carrots
- 1/2 cup chopped roasted red peppers
- 1/4 cup finely chopped red onion
- 1 cup zesty Italian dressing
- 1/4 cup pine nuts, toasted, optional
Method
- Hands On: 20 minutes
- Total: 1 hour 20 minutes
- Cook pasta according to package directions; drain. Rinse with cold water. Place in large bowl.
- Add tomatoes, cucumbers, cheese, olives, carrots, bell peppers and onions; mix lightly. Add dressing; toss to coat. Cover.
- Refrigerate at least 1 hour prior, or until chilled. Sprinkle with pine nuts, if desired.
