Super Supremo Greek Pasta Salad
- Ready In:
- 20mins
- Ingredients:
- 14
- Yields:
-
8 cups
- Serves:
- 16
ingredients
- 1 lb orzo (rotini are another possibility)
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 seedless cucumber
- 1 small yellow onion (optional)
- 1 (3 ounce) can black olives (sliced)
- 6 ounces grape tomatoes
- 1 tablespoon parmesan cheese
- 4 ounces feta cheese
- 3 teaspoons garlic, minced
- 4 tablespoons olive oil
- red wine vinegar (I use lots and lots...and lots)
- Cavenders All Purpose Greek Seasoning (also lots and lots. Salt free is available now too but haven't tried it yet.)
- 1 dash lemon juice (optional)
directions
- Note: This recipe is largely played by ear. I’ve approximated the measurements for the ingredients but it really is trial and error. All I can say is be generous with the vinegar and seasoning and you really can’t go wrong!
- Follow directions on box for cooking pasta; cook al dente. I like to add salt to the water once it starts boiling, adds a little flavor to the pasta.
- While the pasta is cooking, clean and chop your veggies. I like my onions chopped pretty small but will leave large chunks for the bell pepper. The grape tomatoes I just slice in half. Toss all ingredients in a large bowl, as this will make a big batch. Drain olives and add to the mix.
- When the pasta is finished cooking, drain and run under cold water to stop it from cooking further and cool it off.
- Add the vinegar, olive oil, garlic, and seasoning to the veggies and add pasta to the bowl. Use salad tongs to mix ‘er up.
- Finally add the feta and parmesan cheese. Mix everything together and taste test. Add more vinegar and seasoning as necessary. I like to add a dash of lemon juice for a bit of extra zip.
- Allow the salad to sit for about an hour so the flavors can mix together. I usually get a little impatient and have a teeny bit right after I make it but it really is best if it’s allowed to sit for a while. Best served at room temperature.
- Enjoy!
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