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Garfield Pasta Salad
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Rainy Mountain Gardens


  • 4 cups (950 ml) cooked tri-colored pasta
  • 1/2 cup (125 ml) sliced olives
  • 1/2 cup (125 ml) chopped prepared sun-dried tomatoes, drained
  • 1/2 cup (125 ml) chopped scallions
  • 1/4 cup (60 ml) pinenuts, roasted
  • 1 cup (225 ml) crumbled feta cheese
  • Dressing:
  • 1/4 cup (60 ml) fresh lemon juice
  • 1/4 cup (60 ml) red wine vinegar
  • 1/3 cup (80 ml) olive oil
  • Toss all ingredients.
  • May be prepared several hours ahead of time.
I have substited tortellini for the pasta, and varied the ingredients with good results.

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