Yield: 4 servings
|12 ounces||Rotini pasta|
|2 teaspoons||Olive oil|
|½||Lemon; Juice of|
|¼ cup||Black olives|
|1 tablespoon||Capers; drained|
|½ cup||Fresh dill; chopped|
|4 ounces||Mushrooms; thinly sliced|
|½||Red bell pepper; diced|
|¼ cup||Crumbled feta cheese|
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.