My Big Fat Greek Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is my sister's creation that she often brings to gatherings. (I took the liberty of naming it) It is always a crowd pleaser. Easy to prepare and produces a large quantity. I use my Penzey's Greek Seasoning to make up my dressing and switch up the pasta shape each time but otherwise stick to the recipe. A colorful salad the children like to eat. Ingredients:
1 lb bow tie pasta (or whatever shape you desire) |
1/2 cup red onion, chopped |
1/2 cup green bell pepper, chopped |
1/2 cup red bell pepper, chopped |
1 pint cherry tomatoes or 1 pint grape tomatoes, halved |
1/2 cup crumbled feta cheese |
16 ounces greek vinaigrette (sis uses kraft) |
1/2 cup sliced olive (kalamata or black) |
Directions:
1. Cook pasta until al-dente. Drain.
2. Add chopped veggies, feta cheese, and 2/3 of the bottle of dressing. Stir well and refrigerate at least 2 hours. (I do this the night before the day I serve it)
3. Dressing will be absorbed by the pasta during refrigeration. Stir in remainder of dressing before serving.
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