"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Greek pasta, by Maddi Rowley, is from Young Women Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. Campanella pasta 1 english Cucumber, peeled and diced 1 small jar green olives Grape tomatoes 1/2 to 3/4 cup fetta cheese 16 oz. Ken's Greek Salad dressing
Boil pasta according to pkg. directions. Drain and rinse with cold water. Cut the tomatoes and olives in half lengthwise and remove pimentos from the olives. Add all ingredients to the pasta and toss lightly with dressing. ( only use about 1/2 the bottle
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