Marlene's Mediterranean Salad
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.
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
This easy recipe was served as part of a wedding buffet for
120 people and
was well liked. Makes 2 large bowls.
to SALADS Index here
to GROWLIES Index here