Recipe - Carmens Mediterranean Pasta Salad

2 One half cup Rotini; (6 oz
1 md Zucchini; thinly cut or sliced up
1 md Carrot; thinly cut or sliced up
1 small Red and green bell peppers;
chopped
8 Olive; pitted
One half cup Feta cheese; crumbled
One half teaspoon Red pepper flakes
1 cup Italian dressing

mix all and toss with dressing. Cover. Refigerate for at least 1 hour.
Makes 46 servings.

NOTES : can do a garden version with cucumbers and cherry tomatoes. Posted
to EATL Digest by Susan & Chris Dixon csdixon@JAVANET.COM on Dec 20,
1997