Source:

Rainy Mountain Gardens

Serves/Makes:6-8

Ingredients

• 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

Preparation

• Toss all ingredients.
• May be prepared several hours ahead of time.

Comments

I have substited tortellini for the pasta, and varied the ingredients with good results.