16 oz whole grain rotini pasta, uncooked
1 cup Wicked Tasty Greek Vinaigrette
2 cup carrots
2 cup broccoli
2 cup bell pepper
2 cup grape tomatoes
2 cup cucumbers
1 cup red onion
3/4 cup kalamata olive
5 oz feta cheese
Cook pasta in salty water (salty as the ocean!). Drain.
Cool pasta in fridge or ice bath.
Cut veggies into similarly sized 2" pieces. Slice red onion FIRST, then place it in a bowl of water. This takes the pungency out of the onion. Then, slice other veggies.
In very large mixing bowl, toss cooled and cooked pasta with half of the dressing.
Add veggies to pasta and toss.
Add final half of the dressing to veggie-pasta mix and toss thoroughly
Add kalamata olives and feta cheese
Toss again to combine
Best enjoyed after at least 30 minutes in fridge. Even better the next day!
TIP: Great make ahead side dish or entrée
TIP: Stays fresh in fridge for up to 5 days!