This Greek pasta is a combination of a couple of recipes. It is colorful and delicious! I always expect to have leftovers from whatever function I take it to, but there is never any left and people beg for the recipe!
Good as a side or by itself.
My family loves this so I always double the recipe!
You can also add cucumbers, cherry tomatoes, artichoke hearts - well anything else you like. I didn’t have sherry when I made this so I used red wine vinegar
* Much better with kalamata olives
An "I wouldn't change a thing" recipe. My sister gave me this which she got anonymously through a recipe exchange. It was different and really good. Very easy and quick too. Fresh dill is highly recommended. Serve at room temperature; it can be made the day before. Pretty and a potential make-ahead Thanksgiving side dish. Let me know what you guys think of it:)
This is a family favorite at my house. I like to make it during the holidays because it makes enough for a crowd. My mother-in-law and step daughter request I make this every Thanksgiving. Hope you enjoy!
This recipe comes from a July 1987 issue of Bon Appetit. It's from the "The Creative Approach- Food Processor and is from a menu of Light Pasta Entree's. Start the salad the day before you plan to serve it.
Ramen is a college student's best friend. But what to do with it when you're tired of soup? Look to another best friend- pizza! Here is a pasta salad with the same ingredients you'd find on your favorite pizza- pepperoni, olives, bell peppers, and of course, cheese! This is best served shortly after it's made- but who wants to wait anyway!
This is a great recipe to take to a potluck! A different type of salad, using spaghetti noodles! This recipe originated in Clarksdale, Mississippi and came from a cookbook titled "Family Secrets....the Best of the Delta". It has lots of ingredients, but there is nothing hard about the recipe. Try it!