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Mediterranean Pasta Salad
| 2/3 C. |
Rotini pasta, cooked and cooled
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| 1/4 C. |
Roasted red peppers cut into strips |
| 2 Tbsp. |
Black olives, sliced |
| 1/4 C. |
Artichoke hearts, quartered |
| 6 |
Cucumbers, cut in half, scoop the seeds and cut into ½ moons |
| 3 Tbsp. |
Carrots, julienned |
| 2 oz. |
Roasted red pepper dressing |
| 1 C. |
Baby arugula |
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| Garnish: |
| 1/4 C. |
Feta cheese, small cubes |
| 3-4 Slices |
Red onion, thinly sliced |
| 1 Tbsp. |
Capers, drained |
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Crispy Pita strips, as needed |
Toss first 6 ingredients with dressing and set aside. Use more dressing as needed. Place baby arugula on plate and top with pasta and vegetables. Garnish attractively with feta cheese, red onion, capers and crispy Pita strips.
Serves 1
Recipe and photograph furnished by Chelten House Products, Inc.
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