Mediterranean Pasta

This is a "hot summer day"-meal if there ever was one. And it is HOT here. I look forward to not even reheating this in my sweaty, disgusting apartment tonight. It's crisp and fresh on the tastebuds. While it's not the pinnacle of exciting eating, if you need something fast at the end of a long summer day, this dish is your man (or food, or whatever).



Mediterranean Pasta (modified from a Cooking Light recipe)
-8 oz whole wheat penne (or 1 cup uncooked orzo), cooked according to pasta directions
-2 oz sun-dried tomatoes, chopped (mine were packed in oil--but you can soften up the non-oil-packed variety by boiling in a cup of water for a couple minutes, then chopping)
-1 green pepper, chopped
-1 red pepper, chopped
-1/2 small-ish red onion, diced
-4 oz mushrooms, quartered
-2 tablespoons olive slices
-4 oz feta, crumbled
-2 tablespoons Italian flat leaf parsley, chopped
-1/4 teaspoon black pepper
-1/4 teaspoon salt
-2 tablespoons red wine vinegar
-1 1/2 teaspoons olive oil

1. Cook your pasta.
2. If necessary, boil your whole sundried tomatoes in 1 cup water for 2-3 minutes. Drain and chop.
3. Mix everything together in a bowl (keep the pasta hot--don't rinse with cold water), and serve warm.

Serves: 4-6
Calories: 197