This big-batch salad is great for parties. Leftovers are perfect for next-day lunches straight from the fridge.
Southern Living MARCH 2012
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.
We tested with De Cecco Orecchiette Pasta and Seeds of Change Certified Organic Greek Feta Vinaigrette.
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