Ingredients
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1 lb bow tie pasta (or whatever shape you desire)
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1/2 cup red onion, chopped
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1/2 cup red bell pepper, chopped
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1 pint cherry tomatoes or 1 pint grape tomatoes, halved
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1/2 cup crumbled feta cheese
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16 ounces greek vinaigrette (sis uses Kraft)
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1/2 cup sliced olive (Kalamata or black)
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1/2 cup green bell pepper, chopped
Instructions
- Cook pasta until al-dente. Drain.
- Add chopped veggies, feta cheese, and 2/3 of the bottle of dressing. Stir well and refrigerate at least 2 hours. (I do this the night before the day I serve it)
- Dressing will be absorbed by the pasta during refrigeration. Stir in remainder of dressing before serving.