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    Source of Recipe

    Quick Cooking - May/June 2003

    Recipe Introduction

    Plan ahead.....needs to chill

    List of Ingredients

    3 Cups uncooked tricolor spiral pasta
    1 Medium tomato, cut into wedges
    1-small sweet red pepper, julienned
    1 small green pepper, julienned
    4 ounces crumbled feta cheese
    -cup sliced ripe olives
    2/3 cup olive or vegetable oil
    cup minced fresh basil
    3 tablespoons white vinegar
    2 tablespoons chopped green onions
    2 tablespoons grated Parmesan cheese
    tsp salt
    teaspoon pepper
    teaspoon dried oregano


    Cook pasta according to package directions; rinse in cold water and drain. Place in a large serving bowl; add the tomato, peppers, feta cheese and olives.

    In a blender, combine the dressing ingredients; cover and process until smooth. Pour over salad; toss to coat. Cover and refrigerate for 2 hours or overnight. Toss before serving. Yield: 10-12 servings




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