- This topic has 1 reply, 1 voice, and was last updated March 6, 2018 at 9:27 pm by .
- March 6, 2018 at 9:27 pm #384679
Make this before the camping trip, toss the container in the cooler, and enjoy at the campsite!
OR serve at your next cook-out (double or triple the recipe as needed) or just as a side with the meal cooked on the grill for the family;-D
Mediterranean Vegetable Pasta Salad
8 ounces cavatappi or other dry pasta such as fusilli or bowtie
1 medium red bell pepper, finely chopped
1 medium yellow or orange bell pepper, finely chopped
1/2 cup cherry tomatoes, halved
1 small zucchini, finely chopped
1 small red onion, finely chopped
1 cup fresh basil leaves, cut into ribbons
4 ounces block feta cheese, cut into small cubes
1, 15-ounce can white kidney beans, drained and rinsed
2 tablespoons olive oil
1 tablespoon white wine vinegar
salt and pepper, to taste
Cook the pasta according to the package directions.
Drain and rinse under cold water.
In a large bowl, toss together all of the ingredients with the cooked and cooled pasta. Add salt and pepper to taste. Serves 6
- You must be logged in to reply to this topic.