Greek Pasta Salad

Ann Lombardi

By
@Goofy1376

The original recipe calls for 8 ounces of vemicelli. I usually use a pound of macaroni and double the wet and dry ingredients. DO NOT ADD SALT when cooking the pasta. The Greek Seasoning is very salty!! Season to taste!


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Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

8 oz
bow-tie pasta, cooked and drained (no salt)
1/2 c
olive oil, extra virgin
3 tsp
lemon juice
1 can(s)
black olives
1 jar(s)
diced pimento
3 tsp
mayonnaise
2 Tbsp
cavender's all purpose greek seasoning

Directions Step-By-Step

1
Boil the macaroni WITHOUT adding salt.
2
In a large bowl whisk the olive oil, lemon juice, and mayonnaise together.
3
Add chopped olives and the pimento to the mix and whisk together.
4
Add 2 or more heaping tablespoons of Cavender's Greek Seasoning and whisk in with other ingredients.
5
Add the cooked pasta and mix everything up.
6
Chill overnight! Presto!

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: Greek
Other Tag: Quick & Easy