Photo and Recipe courtesy of <a href='http://www.picsandpastries.com' target='_blank'>Pics & Pastries</a>, Tiffany Skidmore
Yield: 1 salad
cups Rotini pasta cooked, drained and cooled (about 1 1/2-2 cups dry)
c. feta cheese crumbles
c. cherry tomatoes, halved
c. cucumbers, chopped
c. black olives, drained and rinsed
c. Italian dressing
c. red onion, diced
Cook pasta according to package instructions. Once pasta is cooked, allow time to cool and add to a bowl with a lid. Add remaining ingredients to bowl and toss together. Cover bowl tightly and place in refrigerator for at least one hour.
- Add more Italian Dressing if needed.
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