Marlene's Mediterranean Salad
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3 bags corkscrew pasta (plain or colored) 1 lb. bags ea.
10 assorted bell peppers, green, orange, yellow, red, diced
2 bunches of celery chopped,
2 cans of sliced black olives
2 containers feta cheese, approx. 1 lb. each. (marg. size containers)
1 large bottle Italian Dressing.
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Cook the pasta until just cooked, drain and rinse with cold water.
Except for the olives and
cheese, combine everything else gently, mixing in the dressing.
Store over night.
A couple of hours before serving mix in the olives and crumbled
feta cheese.
This easy recipe was served as part of a wedding buffet for
120 people and
was well liked. Makes 2 large bowls.
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