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Categories:
rotini cucumber Feta cheese olives olive oil white vinegar parsley flakes garlic oregano salt pepper tomatoes green onions
Viewed: 7 - Published at: 6 years agoIngredients
- 8 oz. rotini
- 1 medium cucumber, chopped
- 4 oz. Feta cheese, crumbled
- 1/2 c. ripe, pitted olives, halved
- 1/2 c. olive oil
- 1/2 c. white vinegar
- 1 Tbsp. dehydrated parsley flakes
- 2 cloves minced garlic
- 1 Tbsp. oregano
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 2 to 3 tomatoes, cut in wedges
- 1/2 c. sliced green onions
Method
- Cook rotini according to package directions; drain, rinse with cold water and drain thoroughly again.
- Combine rotini, cucumber, Feta cheese, olives and onions.
- Blend together the oil, vinegar, parsley, garlic, oregano, salt and pepper.
- Pour over rotini and toss gently to blend.
- Chill several hours.
- Garnish with tomato wedges before serving.
- Makes approximately 5 cups.
