Feta and Vegetable Rotini Salad

Josh requested pasta salad, and with my abundance of free pasta, it seemed like a great idea.  I found this recipe on the Kraft recipe page.

What You Need

3 cups tri-colored rotini pasta, cooked, cooled

1 cup  ATHENOS Traditional Crumbled Feta Cheese

1 cup halved cherry tomatoes

1 cup  chopped cucumbers

1/2 cup sliced black olives

1/2 cup  KRAFT Zesty Italian Dressing

1/4 cup finely chopped red onions

Make It

COMBINE ingredients.
REFRIGERATE 1 hour.

Kraft Kitchens Tips

Best of Season

Substitute other vegetables as desired. If cherry tomatoes are not available, use coarsely chopped plum tomatoes instead. Or, substitute chopped red and/or green peppers for the cucumbers.

Using Unpeeled Cucumbers

When using unpeeled cucumbers, be sure to scrub them before chopping. If the cucumber has been heavily waxed, then peel it before chopping it.

Variation

To make this delicious pasta salad a hit with your kids, omit olives and onions. Prepare using your favorite pasta shape and substituting cubed KRAFT Cheddar Cheese for the feta cheese.

Kraft

I followed the variation recipe just above.  I used Colby & Monterrey Jack cubes instead of Cheddar.

Pretty!

How did it turn out?

It is a visual masterpiece.  It tasted pretty good, too.  Pasta salad is always a nice summer treat.  This one was fine, but nothing spectacular.  We'll enjoy eating the rest of it.

What about the kids?

Both kids ate the noodles and cheese.  The vegetables were left on the plates.  Mara specifically licked and spit out the tomato.  Oh well....

Rating: 3 out of 5