Marinated Greek-Style Pasta

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.

Yield: Makes 14 to 16 servings
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 30 Minutes
Total: 2 Hours, 40 Minutes


Ingredients

  • 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

Preparation

  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.
Note:

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

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