Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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