my greek pasta salad
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.
prep time
cook time
method
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yield
10 serving(s)
Ingredients
- 1 pound 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 marinated artichoke hearts, quartered
- 1 - english cucumber, scored, quartered lengthwise and slice
- 1 pint cherry tomatoes, halved or roma tomatoes, cut in cubes
- 8 ounces feta cheese, crumbled
- 1 bottle ken's greek salad dressing with feta or zesty italian
How To Make my greek pasta salad
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Step 1Boil pasta el dente. Drain, rinse with cold water, drain again and place into large bowl; set aside.
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Step 2Drain black olives and set aside.
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Step 3Cut up vegetables and add to the pasta; add black olives, artichokes (do not drain), feta cheese and Greek dressing. Mix well. Chill and serve.
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Step 4Green 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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