Lemon dill rotini

Yield: 4 servings

Measure Ingredient
12 ounces Rotini pasta
2 teaspoons Olive oil
½ \N Lemon; Juice of
¼ cup Black olives
1 tablespoon Capers; drained
½ cup Fresh dill; chopped
4 \N Scallions; sliced
4 ounces Mushrooms; thinly sliced
½ \N Red bell pepper; diced
¼ cup Crumbled feta cheese
\N \N Black pepper

1. In a large pot of boiling water, cook rotini according to package instructions; drain well. 2. In a large bowl, whisk together oil and lemon juice. Add cooked pasta and toss to coat. Add remaining ingredients and toss gently to combine. Season to taste with black pepper. Serve immediately or chilled.

MC-Busted By Karen C. Greenlee

By "Karen C. Greenlee" <greenlee@...> on Mar 14, 1999.

Recipe by: Veggie Life (website) Converted by MM_Buster v2.0l.

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