Posted: January 21 2011 in Recipes • Salads

3/4 lb Vegetable fusilli (pasta)
1 each, green, red & yellow pepper, finely diced
1 tomato, chopped
1/2 cup English cucumber, diced
1/4 red onion, diced
1/4 cup green onion, chopped
1/4 cup parsley for garnish
Black olives for garnish
1 cup Renée’s Gourmet Original Greek Feta Cheese Dressing & Dip
8-10 cherry tomatoes for garnish
(Optional 1 cup King crab )

Cook pasta in 4 quarts of boiling water until very al dente.  Drain and rinse.   Toss in large bowl with the pasta all the diced ingredients, adding Renée’s Gourmet Greek Feta dressing.   Refrigerate and serve with a garnish of olives, cherry tomatoes and/or parsley.   To make salad more colorful, add a variety of colored peppers.   For a special touch, add 1 cup of King crab.
Yields 4

Recipe from Renée’s website