INGREDIENTS
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5 oz dry Lasagnettes pasta, uncooked (about 1 ½ cups)
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½ pint cherry tomatoes, sliced in half
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1 cup cucumber, diced, seeded (peeled or unpeeled)
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1 cup pitted Kalamata olives, drained
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½ cup red onion, diced
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3 oz good quality feta cheese, crumbled
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¼ cup Greek Salad Dressing (recipe follows)
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Coarse ground black pepper
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Oregano
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