June 15, 2017
Flavors of the Mediterranean come to life with pasta in this great summertime salad recipe.
12 ounces Mueller’s Ruffles
2 medium tomatoes, chopped
1 medium green bell pepper, chopped
1 mmall red onion, chopped
1 cup crumbled feta cheese
1/2 cup sliced ripe black olives
1/4 cup prepared Italian salad dressing
1Cook and drain pasta according to package directions; rinse with cold water and drain well.
2In a large bowl, combine pasta, tomatoes, bell pepper, onion, cheese, olives, and salad dressing together. Toss well.
3Cover and chill for four hours or overnight. Toss before serving.
Cook's Tip: Add a tablespoon or two of additional dressing just prior to serving to achieve desired consistency.
September 5, 2017
This is a very good pasta salad recipe but you need extra dressing it’s too dry for me so I’ll go get some Italian dressing that I like him put on there other than that you just put in the vegetables that you like and like that someone of the other lady said put some good Bonzo beans in it or any other kind of protein meat put some salami and it’s very very good
August 27, 2017
One of my favorite pasta salads – especially with homegrown tomatoes and peppers. I use 8 ounces of pasta only to increase the ratio of vegetables. I have also experimented with different salad dressings…. For additional protein and fiber, I add garbanzo beans to the left-over salad and take it for lunch. Enjoy!
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