https://foodland.iga.com/Recipes/Detail/3979/
Use assorted heirloom tomatoes to make this salad burst with color!
Yield: 4 servings
| 8 | ounces | penne pasta, cooked until just tender, 10 to 12 minutes; drain and return to pot | |
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| 3 | Tablespoons | extra virgin olive oil | |
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| 3 | Tablespoons | red wine vinegar | |
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| 1 | medium cucumber, peeled, seeded and chopped | ||
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| 1 | can | (2.2 ounce) sliced ripe olives, drained | |
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| 4 | medium tomatoes, chopped | ||
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| 2 | green onions, chopped | ||
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| 2 | Tablespoons | capers, drained | |
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| 1 | green bell pepper, chopped | ||
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| 2 | Tablespoons | chopped Italian parsley | |
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| 2 | Tablespoons | chopped fresh basil | |
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| 1 | clove | garlic, minced | |
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| 1/4 | teaspoon | salt | |
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| 1/8 | teaspoon | freshly ground black pepper | |
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| 1 | cup | (4 ounces) crumbled feta cheese | |
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To the cooked and drained pasta add olive oil and vinegar and toss to coat.
Add cucumber, olives, tomatoes, green onion, capers, bell pepper, parsley, basil, garlic, salt and pepper. Toss to mix well.
Sprinkle feta cheese over salad. Serve chilled or at room temperature.
Adapted from "365 Easy One-Dish Meals" by Natalie Haughton
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/3979/
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