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Cold Spiral Noodles with Peas and Feta
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| 10 ounces | rotelle |
| 1 | zucchini, halved lengthwise and thinly sliced |
| 3 tablespoons | olive oil |
| 3 tablespoons | white wine vinegar |
| 1 teaspoon | dried oregano |
| 2/3 cup | feta cheese, crumbled |
| 1 cup | green peas, thawed frozen |
| 2 | tomatoes, diced |
| 2 | scallions, finely chopped |
| 1/2 cup | parsley, chopped fresh |
| Salt | |
| pepper |
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.
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