Marinated Greek-Style Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This big-batch salad is great for parties. Leftovers are perfect for next-day lunches straight from the fridge. Ingredients:
1 (16-oz.) package orecchiette |
1/2 pound hard salami slices, cut into strips |
1/4 pound assorted deli olives, pitted, drained, and cut in half |
1 (7-oz.) jar roasted red bell peppers, drained and chopped |
6 pepperoncini salad peppers, cut in half lengthwise |
1/2 english cucumber, thinly sliced into half moons |
1 1/2 cups bottled greek vinaigrette with feta, divided |
1 pt. grape tomatoes, cut in half |
1/4 cup firmly packed fresh flat-leaf parsley leaves |
4 ounces feta cheese, crumbled |
Directions:
1. Cook pasta according to package directions; drain. Rinse with cold running water.
2. Toss together pasta, salami, and next 4 ingredients. Add 1 cup vinaigrette, and toss to coat. Cover and chill 2 to 24 hours.
3. Toss in tomatoes, parsley, and remaining 1/2 cup vinaigrette just before serving. Sprinkle with feta cheese.
4. *Penne pasta may be substituted.
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