Greek Pasta Salad
12 ounces dry rotini pasta, uncooked (12 oz = 4-1/2 cups)
2 tablespoons Canola Oil
2 tablespoons of your favorite spicy Brown Mustard
2c. diced tomatoes
1 tsp. basil(fresh or dried)
1 garlic clove(minced)
1 tsp. oregano(fresh or dried)
2 cups diced unpeeled, seeded cucumber
1 can ripe olives, drained
1 pkg crumbled reduced fat feta cheese
Coarse ground black pepper
Cook your pasta for about 8mins(al dente or "to the tooth"). Drain and rinse under cold water until cool.
Meanwhile, mix together oil and mustard in large bowl. Stir in all remaining ingredients, except pepper, until combined. Toss in cooled pasta. Sprinkle with pepper, as desired.
Pairs Well With
(This recipe comes straight from my food blog)This pasta salad is a perfect compliment to any summer time picnic...