Athenian Pasta Salad

Kathleen Riemer




★★★★★ 1 vote


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  • ·
    1 pound twist or any medium pasta shape
  • ·
    1/2 cup finely chopped red onion
  • ·
    1 cup ripe olives, chopped
  • ·
    8 ounces (about 2 cups) crumbled feta cheese
  • ·
    1/4 cup finely chopped green bell pepper
  • ·
    2 small tomatoes, chopped
  • ·
    3/4 cup vegetable oil
  • ·
    6 tablespoons red wine vinegar
  • ·
    1 teaspoon salt
  • ·
    1/2 teaspoon black pepper
  • ·
    1 teaspoon sugar
  • ·
    2 teaspoons dijon-style mustard

How to Make Athenian Pasta Salad


  1. In a large pot of boiling salted water, cook pasta to desired doneness; drain, cool and place in a large bowl. Add onion, olives, feta cheese, green pepper, and tomatoes. In a small bowl, whisk together remaining ingredients; pour over pasta and toss gently. Refrigerate until ready to serve.

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About Athenian Pasta Salad

Course/Dish: Pasta Salads

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