Yum yum. Loved this pasta salad recipe from Sheri. Cook the pasta while chopping the veggies and mixing the dressing. Full of flavor and color. Takes about 1/2 hour tops-start to finish. I know you're gonna love it too.
print recipe
salad:
1 lb. small- shell shaped pasta
1 cup diced celery
1 lg can (small or medium) pitted olives, drained well
1 cucumber, seeded and diced
3 green onions, chopped
3 tomatoes seeded and chopped,
or 8 oz grape or cherry tomatoes
1/2 cup grated Parmesan, optional
8-10 oz. crumbled feta (reserve some for topping salad)
dressing:
1 cup prepared Zesty Italian dressing
1 cup mayo
1 tablespoon oregano
Cook pasta according to package directions, taking care to not overcook. Rinse with cold water and drain well.
Add celery, olives, cucumber, green onions, and tomatoes to pasta in large bowl. In a small bowl, whisk together dressing, mayo, oregano and pepper. Fold dressing and cheeses into pasta- vegetable mixture. Add tomatoes, folding in gently. Sprinkle reserved feta on top of salad before serving.
Tips:
-I used about 2/3 of the dressing. I think next time I'll cut the mayo to 1/2 cup and try 1 1/4 cup Italian dressing.
-Best to make and let sit for a couple of hours in refridge.
-I used about 1 1/2 lbs pasta total.
-the large can of olives have "6 oz drained weight" label on front of can.
We eat Greek Salad all summer long. This is a new twist on our regular recipe. Thanks for the ideas.
ReplyDeleteWhat a great picnic idea too!
ReplyDeleteTried it and loved it! Like you I used a bit less dressing, moistened with juice from half a lemon. . . then finished off the last half of a bottle of artichoke hearts by throwing them in too! Thanks for another great recipe! (I'm making the navy bean soup for dinner tonight - gone all day - cooking it in the crock pot. Thanks again. I love your site!)
ReplyDelete