My Greek Pasta Salad

Marsha Gardner

By
@mrdick1950

Pasta salad has evolved over the years so much even the name. When I was a bride it was "Macaroni" salad and very limited.

My pasta salads too have evolved to include the flavors I and my family and friends enjoy most. This recipe is my most requested "Pasta" salad.


Featured Pinch Tips Video

Comments:

Serves:

10

Ingredients

1 lb
farfalle or pasta of your choice
1/2
red bell pepper, chopped
1/2
yellow bell pepper, chopped
1/2
orange bell pepper, chopped
1 medium
onions, vidalia, peeled, chopped
2 small
cans black olive slices, drained
1 can(s)
marinated artichoke hearts, quartered
1
english cucumber, scored, quartered lengthwise and slice
1 pt
cherry tomatoes, halved or roma tomatoes, cut in cubes
8 oz
feta cheese, crumbled
1 bottle
ken's greek salad dressing with feta or zesty italian

Directions Step-By-Step

1
Boil pasta el dente. Drain, rinse with cold water, drain again and place into large bowl; set aside.
2
Drain black olives and set aside.
3
Cut up vegetables and add to the pasta; add black olives, artichokes (do not drain), feta cheese and Greek dressing. Mix well. Chill and serve.
4
Green bell pepper may be substituted for either of the other bell peppers. I sometimes add sweet banana pepper rings. This is the kind of salad that I use what is on hand or an ingredient that is on my mind.

About this Recipe

Course/Dish: Pasta Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy