Greek Pasta Salad
Kaity
This recipe makes a ton—great for taking to BBQs or family get-togethers
ingredients
Dressing- 2/3 cup extra virgin olive oil
- 6 tablespoons fresh lemon juice
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 3 tablespoons minced fresh oregano
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 12 ounces spiral, shell or penne pasta, cooked al dente
- 2 regular or 4 roma tomatoes, chopped
- 3 ribs celery, chopped
- 1 cucumber, peeled, seeded, and chopped
- 5 green onions, chopped
- 2 small green bell peppers, seeded and chopped
- 1 1/2 cups chopped fresh parsley
- 12 ounces feta cheese, crumbled
- 20 greek kalamata olives, pitted and chopped (don’t use canned black olives, they are not the same!)
- 12 jarred, pickled pepperoncini, minced (you can buy pepperoncini already sliced in a jar; this is what I use)
directions
- 1
Whisk oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until combined. Set aside.
- 2
Combine pasta, tomatoes, celery cucumber, green onions, bell pepper, parsley, feta, olives, and pepperoncini in a large serving bowl. Pour dressing over salad and toss to coat. Cover and refrigerate 2 to 3 hours to allow flavors to blend.
Source: Uncle Jim, Aunt Rita, Jordan, Jackson, and Jenson Fuja
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