1 box whole wheat penne or rotini
3 stalks celery, chopped
2-3 carrots, chopped
1 pint grape tomatoes
1 6-8 oz container crumbled feta cheese
1 small onion, diced (optional)
salt & pepper
3/4 – 1 c vidalia onion dressing (I usually buy this, but you can make your own here)
Cook pasta according to directions. Drain and rinse in cool water and let cool. While pasta is cooking, chop vegetables. Mix cooked pasta, veggies, and feta in large bowl and season with vidalia onion dressing, salt and pepper to taste. I use a lot of dressing as it soaks into the pasta. Can be served immediately, but tastes best after sitting to allow the dressing to absorb.
This is a great recipe for summer BBQs, potlucks, or just as lunches during the summer when cooking a hot meal doesn’t sound appealing.