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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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The Hot weather is here! A very tasty and colorful salad that may also become a main entrée by adding chicken. Ingredients:
16 ounces penne pasta - cooked and drained |
8 ounces feta cheese - crumbled (use sun dried tomato flavor!) |
2 ripe tomatoes, large - chopped |
1/4 cup capers |
1/4 cup parsley - chopped |
3 ounces package of sun dried tomatoes , chopped |
your favorite zesty italian dressing |
salt and pepper to taste |
Directions:
1. Cook pasta according to package directions, drain and put into a large bowl.
2. While pasta is cooking, prepare salad dressing and pour over the warm, drained pasta. Let cool before adding the rest of the ingredients.
3. Add drained capers, crumbled feta cheese, chopped parsley, and chopped sun dried tomatoes.
4. Add salt and pepper to taste.
5. Refrigerate for 4 to 6 hours so ingredients absorb the flavors.
6. Just before serving, add the tomatoes. Instead of using capers, chopped Kalamata olives can be substituted.
7. To use this as an entrée, add one chicken breast per person. This recipe doubles and triples easily.
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