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Marinated Greek-Style Pasta

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 30 mins
Total time 2 hrs, 40 mins
Yield Makes 14 to 16 servings
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

How to Make It

  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.

  4. *Penne pasta may be substituted.

Cook's Notes

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