Cold Spiral Pasta With Peas And Feta Cheese

Recipe Ingredients

8 oz	227g	Rotelle or rotini - (to 10)
1 oz	28g	Zucchini - halved lengthwise, (medium)
		And thinly sliced
3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	White balsamic vinegar
		= (or white wine vinegar)
1 teaspoon	5ml	Dried oregano
2/3 cup	97g / 3.4oz	Crumbled feta cheese
		= (preferably organic)
1 cup	237ml	Steamed fresh or thawed frozen green peas
2 cups	125g / 4.4oz	Firm ripe tomatoes - diced (medium)
2		Scallions - finely chopped
1/4 cup	36g / 1.3oz	Chopped fresh parsley - (to 1/2) - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cook the pasta in a large pot of rapidly until al dente, then drain and rinse until cool. Drain well once again.

Combine the cooked pasta in a large serving bowl with the remaining ingredients. Season to taste with salt and pepper (you may not need much salt, if at all, due to the saltiness of the feta) and toss again. Cover and refrigerate until needed or serve at once.

This recipe yields 6 to 8 servings.

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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