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.)