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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My family comes from a very hop part of Italy, so chilled pasta salads are always a big hit, notes Rosemary Morgan, Pacifica, California. To top off this light meal, I suggest taking a walk after dinner with your loved ones. Pepperoncini gives the dish zip, and olive oil dressing add Mediterranean flavor. Ingredients:
3 cups cooked small shell pasta |
1 cup halved cherry tomatoes |
1 cup whole pitted ripe olives |
1 cup pepperoncini, thinly sliced |
3 tablespoons olive oil |
3 tablespoons lemon juice |
1 garlic clove, minced |
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a bowl, combine the pasta, tomatoes, olives and pepperoncini. In a small bowl, combine the oil, lemon juice, garlic, oregano, salt and pepper. Pour over pasta mixture and toss to coat evenly. Cover and refrigerate for at least 3 hours. Yield: 6 servings.
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