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COLD SPIRAL PASTA WITH PEAS AND FETA CHEESE 

Serves: 6 to 8 
8 to 10 ounces rotelle or rotini 
1 medium zucchini, halved lengthwise and thinly sliced 
3 tablespoons olive oil 
3 tablespoons white balsamic or white wine vinegar 
1 teaspoon dried oregano 
2/3 cup crumbled feta cheese, preferably organic 
1 cup steamed fresh or thawed frozen green peas 
2 medium firm, ripe tomatoes, diced 
2 scallions, finely chopped 
1/4 to 1/2 cup chopped fresh parsley, to taste 
Salt and freshly ground pepper to taste 
Cook the pasta in a large pot of rapidly until al dente, then drain and rinse until cool. Drain well once again. 

Combine the cooked pasta in a large serving bowl with the remaining ingredients. Season to taste with salt and pepper (you may not need much salt, if at all, due to the saltiness of the feta) and toss again. Cover and refrigerate until needed or serve at once.