---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Pasta Mediterranean
 Categories: Salad/Dressing,Pasta/Rice
      Yield: 5 Quarts
 
     16 oz Radiatore Pasta
    1/2 c  Extra Virgin Olive Oil
    1/2 c  Green Pepper,Cut Into Bite
           -Sized Pieces
    1/2 c  Red Bell Pepper,Cut Into
           -Bite Sized Pieces
    1/2 c  Red Onion,Cut Into Bite
           -Sized Pieces
      4 md Tomatoes,Cut Into Bite
           -Sized Pieces
      8 oz Feta Cheese,Crumbled
    1/2 c  Green Onion,Sliced Thinly,
           -White And Green Parts
  4 1/2 oz Black Olives,Sliced
      8 oz Water Chestnuts,Sliced
      4 T  Lemon Juice
      4 T  Balsamic Vinegar
      2 t  Cavendars,Or Replace With
           -Salt & Pepper
      1 t  Basil

[Note: Always use radiatore for this salad, as it soaks up the
dressing better than other pastas. - pam.]
Cook the pasta to an al-dente state in 6 cups of water with 1
tablespoon of salt.
Drain.
Place pasta in a large bowl.
Add the olive oil and toss to coat pasta.
Allow to cool.

Add in the vegetables and feta cheese.
Mix well.
Pour the lemon juice and balsamic vinegar over the pasta salad.
Sprinkle with the basil and Cavenders seasoning.
If you don't have Cavenders, use salt and pepper instead.
Toss salad until well mixed.
Taste and add additional vegetables and/or seasonings as you like.
This salad should be half vegetable and half pasta.


Per Quart: 668 Cal (47% from Fat, 11% from Protein, 42% from Carb); 19
g Protein; 36 g Tot Fat; 10 g Sat Fat; 20 g Mono Fat; 71 g Carb; 5 g
Fiber; 291 mg Calcium; 6 mg Iron; 1164 mg Sodium; 107 mg Cholesterol


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