Got this recipe from a Kraft magazine.
1 cup cooked, drained & cooled pasta - I used multicolor corkscrew pasta
1/3 cup Crumbled Feta Cheese
1/2 cup chopped tomatoes
1/2 cup chopped cucumber
1/4 cup chopped red onion
1/4 cup sliced black olives
3 tbsp Zesty Italian dressing
Combine all ingredients in a large bowl. Cover and refrigerate for an hour to blend all the flavors.
Pizza Appetizer -
We had these with the pasta salad for dinner Monday. I was trying to use up some leftover naans and veggie burgers as well as create something to complement the salad, that ofcourse had to be ready in a jiffy. Hence I came up with this pizza.
3 store-bought naans
3 store-bought frozen veggie burgers - thawed & cut into bite size pieces
6 tbsp pasta sauce
1/3 cup red onions - finely chopped
Few black olives - sliced
1/3 cup crumbled feta cheese
Chopped cilantro for garnish
Mix the burger pieces into the pasta sauce. Spread it on the naans. Top with the onions, olives and feta cheese. I grilled these in a pan on the stove-top for 10 mins. at medium heat to crisp up the naans. Garnish with cilantro. Cut into wedges.
Though this was our meal that night, no reason not to have them as part of a bigger meal. Hence sending these off to EC's WYF event at Simple Indian Food.