Kelly's Greek Salad

Submitted by Jenny Frenny

"This is a great pasta salad to take to a bbq or pot luck. Try different kinds of pasta as well, just about anything goes. It isn't a bad idea to wait to mix the dressing with the pasta until you are ready to eat. The pasta will absorb the dressing if it sits for a long time. Another option could be to double the dressing, and mix one batch in while making the salad and the other when you are ready to serve. Cooking time is listed as time to cook pasta."

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 12

ingredients

• Ror the dressing

• 78.78 ml extra virgin olive oil
• 2.46 ml grated lemon peel
• 59.14 ml lemon juice
• 118.29 ml fresh parsley (chopped)
• 2.46 ml dried oregano
• 9.85 ml Dijon mustard
• salt and pepper

• For the salad

• 170.09 g fresh spinach (stemmed and chopped)
• 473.18 ml penne pasta (cooked and drained)
• 1 English cucumber (peeled and chopped)
• 2 scallions (chopped)
• 6 kalamata olives (pitted and chopped)
• 118.29 ml feta cheese (crumbled)
• 2 plum tomatoes (diced)
• 1 red onion (diced small)
• 118.29 ml pepperoncini pepper (sliced)

directions

1. 1. Cook and drain pasta.
2. 2. Mix dressing.
3. 3. Chop veggies and add to pasta.
4. 4. Add cheese and dressing, toss well.