Food
Pasta Feta Salad ~ dom’s
By Yankee Magazine|Jul 05 2007|
Ingredients
3/4 lb. spiral pasta, cooked al dente, drained and rinsed with cold water
4 tablespoons olive oil
juice of one lemon
1/4 cup chopped fresh parsley
black pepper, to taste
1/2 teaspoon sugar
1 14 ounce can, artichoke hearts, drained and quartered
1 4 ounce can pitted olives, drained
1 small onion, chopped
2 stalks celery, chopped
4 ounces crumbled Feta cheese
Instructions
Cook pasta (al dente) according to package directions. In the meantime, combine olive oil, lemon, parsley, pepper and sugar.
When pasta is cooked add artichoke hears, olive, onion celery and crumbled Feta cheese. Pour dressing over pasta, mix gently, and chill until ready to serve
