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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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One of my co-workers brought this to the Thanksgiving lunch yesterday. It was a 'Guessipe' of hers, and really good. I am adding capers! Measurements are approximate, I haven't tried to make it yet, but hers was fantastic! Read more ! I usually make pasta salad the night before, and let it marinade all the next day. Ingredients:
1 box ziti pasta |
evoo |
kosher salt |
1/4 c kalamata pittled olives, drained |
1 can ripe olives, drained |
1/4 c queen spanish olives, drained |
1 small tub grape tomatoes |
1/4 c pepperoncini |
palmful capers |
1 c feta cheese |
1/2 c grated parmesan |
juice from a lemon wedge |
fresh basil |
greek vinagrette dressing with cheese (enough to coat well) |
Directions:
1. Add some EVOO and a palmful of kosher salt to pot of boiling water
2. Add pasta and cook until al dente
3. Drain and rinse pasta
4. Add all other ingredients
5. Allow to marinate overnight
6. Stir the next morning, and add more dressing if needed
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