Herbed Rotini With Vegetables and Feta (Dairy) 8-10 ounces rotini
2 medium zucchini, diced
2 carrots, shredded
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon oregano
1 teaspoon basil
2/3 cup crumbled feta cheese
1 cup steamed fresh or thawed frozen green peas
2 medium tomatoes, diced
2 green onions, finely chopped
1/4 to 1/2 cup chopped fresh parsley, to taste
Salt and ground pepper to taste

Cook pasta in a large pot of rapidly boiling water until al dente, then drain and rinse until cool. Drain well once again. Place pasta in a serving bowl. Add remaining ingredients. Season to taste with salt and pepper (use salt sparingly as the feta may give you all you need) and toss again. Cover and refrigerate for at least 1/2 hour. Serves 6-8.