(prep 20 minutes, cook 10 minutes, marinate 1 to 24 hours) serves 6 to 8


2 cups whole ratatorie pasta or spiral wheat, rice, or spelt pasta
8 cups water
1 tsp. thyme leaves, crumble
1 tsp. sweet marjoram leaves, crumble
1 tsp. olive oil

Bring water to boil in large tall pot . Add herbs . Add pasta . Reduce
heat to medium low. Simmer 10 minutes until pasta just tender. Drain.

6 large sprigs parsley, mince
1 red onion, cut in half lengthwise, cut in 1/4 in slices
1 to 3 cloves garlic, crush and mince (optional)
5 to 6 basil leaves, mince or 1 tsp. dried leaves, crumble
2 Tbsp. chives, mince
2 sprigs sweet marjoram, mince or 1 tsp. dried leaves, crumble
5 to 8 leaves lovage, mince
3 parts olive oil
2 parts basil or marjoram vinegar
sea salt to taste
fresh ground white pepper to taste

Add to hot pasta . Mix well. Let marinate 2 to 3 hours or overnight.

2 large sweet red pepper, seed, cut in 1/2 inch pieces
1 large sweet green pepper, seed, cut in 1/2 inch pieces
2 large tomatoes, cut in half parallel to stem, squeeze to remove seed,
cut in large chunks
15 black Greek olives, cut to pit in circle, pinch and twist olive half
to remove from pit
1/ 4 lb. feta cheese, cut in 1/4 inch slices, broken with fingers or 1/4
to 1/2 cup
Parmesan cheese OR VEGAN 1/2 cup cashew/sesame herb cheese (optional)

Add to cold pasta . Mix well. Serve at once . Will keep for 2 to 3 days.