Yield: 1 Servings
|2½ cup||Rotini; (6 oz|
|1 medium||Zucchini; thinly sliced|
|1 medium||Carrot; thinly sliced|
|1 small||Red and green bell peppers; chopped|
|8 \N||Olive; pitted|
|½ cup||Feta cheese; crumbled|
|½ teaspoon||Red pepper flakes|
|1 cup||Italian dressing|
mix all and toss with dressing. Cover. Refigerate for at least 1 hour.
Makes 4-6 servings.
NOTES : can do a garden version with cucumbers and cherry tomatoes. Posted to EAT-L Digest by Susan & Chris Dixon <csdixon@...> on Dec 20, 1997