Feta and Vegetable Rotini Salad

Chad had some students over this evening to prepare for the RMC Quiz Bowl. We fixed dinner for them, and I tried this new Kraft recipe my sister had shared with me.

Feta and Vegetable Rotini Salad
3 cups tricolor rotini pasta, cooked, drained and cooled
1 cup crumbled feta cheese
1 cup halved cherry tomatoes
1 cup chopped cucumbers
1/2 cup sliced black olives (I omitted)
1/2 cup zesty Italian dressing
1/4 cup finely chopped red onions

Combine ingredients and refrigerate for one hour before serving.

It was easy, pretty and delicious! Thanks Jan!