You may not believe it, but here’s how it happened -
One fine summer morning,
Amy wondered what to make for lunch.
Because she wondered,
She entered her pantry.
Upon entering her pantry,
She noticed the little can of black olives.
Because of those black olives,
She thought of making Tapenade,
But she didn’t have any crackers.
The crackers made her think of cheese.
The cheese got her contemplating Macaroni and Cheese,
But she didn’t have any elbow pasta.
The idea of pasta was strong and led her to the box of Rotini.
The Rotini swayed her to look for pasta sauce.
There wasn’t any pasta sauce to be found,
But in its place was Greek salad dressing.
The salad dressing pointed her toward the refrigerator,
Which included bell pepper, cucumber, and feta cheese.
Oh please, oh please, let there be some red onion in the basket.
Greek Summer Pasta Salad.
And that’s how it happened. Believe me, she mused.
A can of black olives needed to be used.
Greek Summer Pasta Salad
Prep time: 15 minutes
Total time: 20 minutes
• 1 pound rotini pasta
• 8 ounces sliced summer sausage
• 1 red bell pepper, cut into 1/2 inch pieces
• 1 large cucumber, peeled and seeded, cut into 1/2 inch pieces
• 1/3 cup thinly sliced red onion
• 1 can (2.25 ounce) sliced black olives
• 1 cup (4 ounce) crumbled feta cheese
• 1/2 cup Kraft Greek Vinaigrette
Cook pasta as directed on box. Drain and rinse under cold water.
In the meantime, combine all other ingredients in a large bowl. Add pasta to the bowl and mix well.
Cover and refrigerate until serving.