One of my fav potluck salads does double duty as a Meat-Free Monday dish!
1 package (12 oz) tricolor spiral pasta
1 cup sliced green onions
1 jar (7 oz) roasted sweet red peppers, drained and thinly sliced
4 oz crumbled feta cheese
1 envelope Italian salad dressing mix
1/2 cup chicken broth
3 tbsp balsamic vinegar
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl combine pasta, onions, red peppers and cheese.
In a small bowl, whisk the salad dressing mix, broth and vinegar. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least an hour.