Pasta Salad with vinagrette dressing |
| Name: |
Kristina Hunter |
| Base: |
Fort Hood |
| Recipe: |
Ingredients
2 12 oz. garden rotini
2 can jumbo olive quartered
5 roma tomatoes
6 oz bag washed baby spinach
6oz crumbled garlic & herb feta cheese
1 bottle Newman's own balsamic vinagrette dressing
Directions:
boil pasta just until aldente.rinse with cold water, refrigerate. cut olives into quarters, dice tomatoes,pinch ends off of washed spinach, mix all (accept feta) with cold pasta.add dressing to taste 1 hour befor serving add feta.Best if made day of use, not day befor it just looks funky but tasts fine day old.This is a great salad for BBQ's and pot lucks because it does not have any thing in it that spoils quickly. the feta will last at room temp. for hours befor souring but will not make you ill as mayo dressings would.
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