Pasta no-cook: vegetables, olives, feta, and mint

Serves 2-4

3 Tbs. (45 ml) olive oil

2-3 garlic cloves, finely chopped

1 tsp. (5 ml) dried oregano

2 cups (480 ml) diced tomatoes

1/2 cup (120 ml) unpitted olives of choice

1 cup (240 ml) crumbled feta cheese

1/4 cup (60 ml) grated Parmesan cheese

1/2 cup (120 ml) fresh mint leaves, coarsely chopped

2 green onions, tops and bottoms, chopped

*1 cup (240 ml) each: chopped broccoli and zucchini

1. Combine vegetables, olive oil, garlic, oregano, tomatoes, (salt & pepper-optional), olives, feta and Parmesan cheese in a pasta serving bowl. Mix well.

2. Cook your choice of pasta as directed on package.

3. Drain pasta well. Save some water to add to the sauce if it is too thick.

4. Add pasta to the sauce bowl. Mix again.

5. Sprinkle with mint and green onions and toss.

*Try different raw vegetables.

We served with "Artichoke-Lemon Pesto" sauce, mixed salad, and French bread.

-modified from No-Cook Pasta Sauces