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!

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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

About this Recipe

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