4 cups cooked fusilli (about 8 ounces uncooked short twisted spaghetti)
3 cups Grilled Antipasto Vegetables
3/4 cup (3 ounces) crumbled feta cheese
1/2 cup chopped fresh basil
1/4 cup Chile-Garlic Vinaigrette
3 tablespoons chopped pitted kalamata olives
Combine all ingredients in a large bowl, tossing gently
Source: My Recipes
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This pasta salad looks yummy. May have to add it to my next week's menu. Thanks for st opping by my blog today!
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