"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Feta and Vegetable Rotini Salad, by Jackie Ide, is from Buboltz Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups tricolor rotini pasta 1 cup crumbled feta cheese 1 cup halved cherry tomatoes 1 cup chopped unpeeled cucumber 1/2 cup sliced black olives 1/2 cup Zesty Italian Dressing 1/4 cup chopped red onion
Cook the pasta according to package directions, drain and cool. Toss all ingredients in large bowl. Cover and refrigerate at least one hour to blend flavors.
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