This is a FANTASTIC form of pasta salad. I don't like mayo, so this recipe works wonders for me. It doesn't last really long in the fridge (pasta starts to get soggy) so I recommend only making what you need, or enough for two days. Beyond that it doesn't taste as good as it does when fresh. Enjoy!
Pasta Vegetable Salad
8oz rotini pasta
1/3 cup olive oil
2 cloves garlic, crushed
1 tsp dried oregano leaves
½ tsp dried mint
2 limes, juice of (about 3 tbsp)
1 tsp sugar
1 sweet red pepper, slivered
2 green peppers, slivered
½ red onion, thinly sliced
1 cucumber, peeled, seeded, in cubes
6 oz feta cheese, in cubes
Cook the pasta until tender. Rinse in hot water and then in cold water.
Meanwhile, mix the olive oil, garlic, oregano, mint, lime juice and sugar in a jar and shake well. Toss the dressing with the pasta, red and green peppers, onion and cucumber. Top with the feta. Serve at close to room temperature.
Serves 8 as side dish.
