My Big Fat Greek Pasta Salad

Name: My Big Fat Greek Pasta Salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 salad, 8-10 serving(s)
Ingredients: 1 lb bow tie pasta (or whatever shape you desire); 1/2 cup red onion, chopped; 1/2 cup green bell pepper, chopped; 1/2 cup red bell pepper, chopped; 1 pint cherry tomatoes or 1 pint grape tomatoes, halved; 1/2 cup crumbled feta cheese; 16 ounces greek vinaigrette (sis uses Kraft); 1/2 cup sliced olive (Kalamata or black)

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Recipe by Kitchen Witch Steph

This is my sister's creation that she often brings to gatherings. (I took the liberty of naming it) It is always a crowd pleaser. Easy to prepare and produces a large quantity. I use my Penzey's Greek Seasoning to make up my dressing and switch up the pasta shape each time but otherwise stick to the recipe. A colorful salad the children like to eat.

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READY IN: 1hr 15mins

SERVES: 8-10

YIELD: 1 salad

UNITS: US

INGREDIENTS

Nutrition

1

lb bow tie pasta (or whatever shape you desire)
¹⁄₂

cup red onion, chopped
¹⁄₂

cup green bell pepper, chopped
¹⁄₂

cup red bell pepper, chopped
1

pint cherry tomatoes or 1 pint grape tomatoes, halved
¹⁄₂

cup crumbled feta cheese
16

ounces greek vinaigrette (sis uses Kraft)
¹⁄₂

cup sliced olive (Kalamata or black)

DIRECTIONS

Cook pasta until al-dente. Drain.
Add chopped veggies, feta cheese, and 2/3 of the bottle of dressing. Stir well and refrigerate at least 2 hours. (I do this the night before the day I serve it)
Dressing will be absorbed by the pasta during refrigeration. Stir in remainder of dressing before serving.

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