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
Recipe from Southern Living

More From Southern Living

Recipe Time

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


  • 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


  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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Marinated Greek-Style Pasta Recipe at a Glance
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy