6 oz. pasta, cooked
1-2 cups purslane leaves and stems, chopped
5 oz. feta cheese crumbles
2.25 oz. can of sliced black olives
balsamic vinaigrette dressing

Drain and rinse pasta under cold water.  In a large bowl stirl together pasta, purslane, olives and cheese.  Serve with the dressing.  May also add diced tomato and cucumber.

(From Jane Gyhra, elementary science teacher and naturalist.)