1C penne pasta
Approx. half lb. of asparagus
Thinly slice english cucumber
1C grape tomatoes, halved
1C pitted black olives, halved
Feta cheese
Greek dressing
Cook penne pasta (I like mine just a bit more done than 'el dente'), drain and let cool.
Cook asparagus spears until done, but still firm. (I microwave mine in a casserold dish and did them on high for about 4 min. I ususally do them for about 7 or 8 min. if just eating as a vegetable.) Cut into 1 to 2 inch piecs and let cool.
In a large bowl, add the pasta, tomatoes, cucumber, black olives and asparagus together. Add greek dressing and stir gently. Top with crumled feta cheese. Allow to sit in refrigerator for about an hour or more for the flavours the meld. Serve as a side dish.
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