Marinated Greek-Style Pasta

Southern Living
Marinated Greek-Style PastaRecipe
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
This big-batch salad is great for parties. Leftovers are perfect for next-day lunches straight from the fridge.
Makes 14 to 16 servings


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1 (16-oz.) package orecchiette*
1/2 pound hard salami slices, cut into strips
1/4 pound assorted deli olives, pitted, drained, and cut in half
1 (7-oz.) jar roasted red bell peppers, drained and chopped
6 pepperoncini salad peppers, cut in half lengthwise
1/2 English cucumber, thinly sliced into half moons
1 1/2 cups bottled Greek vinaigrette with feta, divided
1 pt. grape tomatoes, cut in half
1/4 cup firmly packed fresh flat-leaf parsley leaves
4 ounces feta cheese, crumbled


Hands-on: 30 Minutes
Total: 2 Hours, 40 Minutes

1. Cook pasta according to package directions; drain. Rinse with cold running water.

2. Toss together pasta, salami, and next 4 ingredients. Add 1 cup vinaigrette, and toss to coat. Cover and chill 2 to 24 hours.

3. Toss in tomatoes, parsley, and remaining 1/2 cup vinaigrette just before serving. Sprinkle with feta cheese.

*Penne pasta may be substituted.

Created date

February 2012