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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This light and crunchy pasta is delicious and looks great! As with all cold salads, try to make this the night before . Peppers [espcially the colorful ones] make great good-mood foods. Ingredients:
1 lb cooked large macaroni shells |
1 yellow pepper |
1 red pepper |
1 orange bell pepper |
2 cups cherry tomatoes |
2 teaspoons oregano flakes |
1 tablespoon extra virgin olive oil |
kosher salt |
ground black pepper |
1/2 cup feta cheese |
1 (16 ounce) bottle kraft light zesty italian dressing |
Directions:
1. Fill a large pan with water, add 1 tsp oregano, EVOO, and salt generously. Bring to a boil.
2. Add pasta and cook to taste over medium high heat. Use this time to chop the peppers and slice the cherry tomatoes in half (optional).
3. Strain and cool pasta by running it under cool water. Add pasta to the bowl and add the bottle of dressing.
4. Add the cheese, and remaining oregano. Mix. Salt & pepper to taste.
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