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red bell pepper, (chopped) green bell pepper, (chopped) cup fresh parsley, (chopped) cup sliced and pitted Kalamata olives 7 oz (200 g) feta cheese, cubed or crumbled For the dressing: 1 cup strained Greek yogurt 2% fat ((you can also use full fat)) red onion, finely chopped 2 teaspoons dried oregano 2 tablespoons extra virgin olive oil Salt and black pepper to taste Instructions Bring a large pot of salted water to a boil and cook the pasta according to the package instructions or until al dente
Unsalted butter salted butter will work here too, just keep in mind 1/2 cup butter generally has about 1/4 tsp added salt so you wont need to add as much
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Tools Used in This Recipe See Favorite Tools Thai Peanut Dressing Save This Recipe To Your Recipe Box You can now create an account on our site and save your favorite recipes all in one place
Like thats where I get creative
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