My Big Fat Greek Pasta Salad
3
People talking
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.
- Ready In:
- 1hr 15mins
- Serves:
- Yields:
- Units:
Nutrition Information
3
People talking
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)
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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RECIPE MADE WITH LOVE BY
@Kitchen Witch Steph
Contributor
@Kitchen Witch Steph
Contributor
"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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I made this for a BBQ today and everyone loved it. So easy. I used Recipe #274968 as my dressing. Added extra fresh herbs from the garden and supped in cucumber instead of tomatos. Thanks.
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Made this for the start of lent today. It was very good. The only thing I did different was put cucumbers instead of red pepper.
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Made this for the start of lent today. It was very good. The only thing I did different was put cucumbers instead of red pepper.
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