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Mediterranean Pasta Salad


6 to 8 servings of pasta cooked and drained : ex( penne, rigatoni, bows )
some chopped cucumber
red onion sliced or chopped
mixed green and black brine cure olives pitted
sundried softened tomatoes or fresh chopped ripe tomatoes
fresh basil leaves
crumbled fresh feta cheese
marinated chopped artichoke hearts

Dressing: either liquid from the marinated artichokes to moisten well OR splash on: extra virgin olive oil, red wine vinegar, minced garlic, salt and fresh grated black pepper

Chill well and stir before serving.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.