Greek Pasta Salad
Tracy Wheeler
Mediterranean flavors of Kalamata olives, pesto, artichoke hearts and Feta cheese make a unique and delicious pasta salad. Perfect for any BBQ!
ingredients
- 16 oz. radiatore or cavatappi shaped pasta
- 1 c. Homemade Pesto (see recipe in the Everything Else section) (do NOT use prepackaged pesto)
- 2 c. mayo
- 1 can artichoke hearts, quartered
- 1 cup sliced Kalamata (Greek) olives
- 2 c. sliced peperoncini peppers (hot banana peppers)
- 8 oz. crumbled feta cheese
directions
- 1
Combine the mayo and pesto, mix well.
- 2
Cook the pasta al dente. Drain and run under cold water. Set aside.
- 3
Finely chop the peperoncini peppers.
- 4
Combine pasta, artichoke hearts, peperoncini, and olives. Mix in pesto mayo. Finally stir in the feta cheese.
- 5
Chill in the fridge before serving.
Source: Tracy Wheeler
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