Pasta and Olive Salad
1 package rotelle pasta (three color)
1 can pitted black olives (cut in half lengthwise)
1/2 yellow or orange or red bell pepper chopped (not green)
2 tablespoon parsley (chopped)
1/2 teaspoon italian seasoning seasoning
1/2 red onion (cut into thin round slices)
1 tablespoon parmesian cheese
1 tomato (cut into small pieces)
1 tablespoon dried chives
salt and pepper to taste
no-fat italian salad dressing
2 tablespoon crumbled feta cheese (optional)
Cook pasta according to directions and allow to cool. Misingredients except tomatoes in large bowl. Use enough italian dressing to taste. Refrigerate at least 2 hours. Add tomato just before serving. Serves 6 to 8.
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