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Heather Moore

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Roasted Pepper Pasta Salad

 Trying out recipes for an upcoming school picnic...this one could be a keeper!

1 package (12 oz) tricolor spiral pasta
1 cup sliced green onions
1 jar (7 oz) roasted red sweet 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 one hour before serving.


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Topics : Hospitality_Recreation
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09/04/2013 10:01AM
Roasted Pepper Pasta Salad
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