---

Hall Cook Book

Pasta Mediterranean

Category: Salad/Dressing, Pasta/Rice / Submtd By: Pam Hall

Yield: 5 Quarts

Always use radiatore for this salad, as it soaks up the dressing better than other pastas. - pam.

16 Ounces Radiatore Pasta	8 Ounces Feta Cheese, Crumbled
1/2 Cup Extra Virgin Olive Oil	1/2 Cup Green Onion, Sliced
1/2 Cup Green Pepper, Cut Into	-Thinly, White And Green Parts
-Bite Sized Pieces	4 1/2 Ounces Black Olives, Sliced
1/2 Cup Red Bell Pepper, Cut Into	8 Ounces Water Chestnuts, Sliced
-Bite Sized Pieces	4 Tablespoons Lemon Juice
1/2 Cup Red Onion, Cut Into Bite	4 Tablespoons Balsamic Vinegar
-Sized Pieces	2 Teaspoons Cavendars, Or Replace
4 Medium Tomatoes, Cut Into Bite	-With Salt & Pepper
-Sized Pieces	1 Teaspoon Basil

Cook the pasta to an al-dente state in 6 cups of water with 1 tablespoon of salt.
Drain.
Place pasta in a large bowl.
Add the olive oil and toss to coat pasta.
Allow to cool.

Add in the vegetables and feta cheese.
Mix well.
Pour the lemon juice and balsamic vinegar over the pasta salad.
Sprinkle with the basil and Cavenders seasoning.
If you don't have Cavenders, use salt and pepper instead.
Toss salad until well mixed.
Taste and add additional vegetables and/or seasonings as you like.
This salad should be half vegetable and half pasta.


Per Quart: 668 Cal (47% from Fat, 11% from Protein, 42% from Carb); 19 g Protein; 36 g Tot Fat; 10 g Sat Fat; 20 g Mono Fat; 71 g Carb; 5 g Fiber; 291 mg Calcium; 6 mg Iron; 1164 mg Sodium; 107 mg Cholesterol

Back to the index
Download this recipe
http://www.AccuChef.com