Aegean Pasta Salad
|Mayonnaise/Low fat mayonnaise dressing||1 Cup (16 tbs) (Real Or Light)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Finely chopped fresh mint leaves||3⁄4 Cup (12 tbs)|
|Finely chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Crumbled feta cheese||2 Ounce (1/2 Cup)|
|Black pepper||1⁄2 Teaspoon|
|Twists||7 Ounce, cooked, rinsed with cold water and drained|
|Tomatoes||2 Medium, seeded and chopped|
|Cucumber||1 Medium, seeded and chopped|
|Sliced pitted ripe olives||1 Cup (16 tbs)|
|Green onions||3 , sliced|
1. In large bowl, for making the dressing mix well mayonnaise, milk, lemon juice, mint, parsley, feta cheese, salt and pepper.
2. Toss pasta, tomatoes, cucumber, olives and green onions with the dressing to coat well.
3. Serve after refrigerating with cover for one or two hours.