Marinated Greek-Style Pasta

5.0 1
5 stars
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Recipe from Southern Living

This big-batch salad is great for parties. Leftovers are perfect for next-day lunches straight from the fridge.


  • 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. 1. Cook pasta according to package directions; drain. Rinse with cold running water.
  2. 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. 3. Toss in tomatoes, parsley, and remaining 1/2 cup vinaigrette just before serving. Sprinkle with feta cheese.
  4. *Penne pasta may be substituted.


We tested with De Cecco Orecchiette Pasta and Seeds of Change Certified Organic Greek Feta Vinaigrette.

March 2012