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Ingredients - 1 1/3 cups salad oil
- 1 cup plain low-fat yogurt
- 4 large garlic cloves, crushed
- 1 teaspoon ground black pepper
- 8 1/4 lbs. cooked pasta, cooled
- 1 1/2 qrts. chopped tomatoes
- 1 quart and 1 cup cucumbers, peeled and sliced
- 1 1/2 cups sliced ripe olives
- 1 1/2 cups chopped red onions
- 3 cups feta cheese, crumbled
- 3/4 cup chopped cilantro or parsley
- 1 1/2 cups REGINA Red Wine Vinegar
Directions In large bowl, whisk together vinegar, oil, yogurt, garlic and pepper.
Add pasta, tomatoes, cucumbers, olives, onions, cheese and cilantro; tossing to coat well. Cover.
Refrigerate 6 hours or overnight, stirring occasionally.
Store, refrigerated, up to 3 days.
Yield: 2 Gallons |
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