- 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
- 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.