Feta and Vegetable Rotini Salad 2 - Recipe
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Toss all ingredients in a large bowl. Cover and refrigerate at least one hour to blend flavors.
Makes 8 servings, 1 cup each.
3 cups tri-color rotini pasta (cooked, drained and cooled)
1 cup traditional crumbled feta cheese
1 cup halved cherry tomatoes
1/2 cup sliced black olives
1/4 cup finely chopped red onion
1 cup chopped, unpeeled cucumber
1/2 cup Zesty Italian dressing
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