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Source: Stop and Smell the Rosemary

Greek Pasta Salad
A classic pasta salad recipe.
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Serves: 8-10
Prep Time: 15 minutes
Cook Time: 7-8 minutes
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2/3 cup extra virgin olive oil
6 tablespoons fresh lemon juice
1/4 cup red wine vinegar
4 cloves garlic, minced
3 tablespoons minced fresh oregano
1 teaspoon salt
1 teaspoon freshly ground pepper
12 ounces spiral pasta, rotini, or shell pasta, cooked al dente
2 regular or 4 Roma tomatoes, chopped
3 ribs celery, chopped
1 cucumber, peeled, seeded and chopped
5 green onions, chopped
2 small green bell peppers, seeded and chopped
1 1/2 cups chopped fresh parsley
12 ounces feta cheese, crumbled (3 cups)
20 Greek olives, pitted
12 fresh pepperoncini peppers, minced




Whisk oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until combined. Set aside.

Combine pasta, tomatoes, celery, cucumber, green onions, bell peppers, parsley, feta, olives, and perpperoncini in a large serving bowl. Pour dressing over salad and toss to coat. Cover and refrigerate 2 to 3 hours to allow flavors to blend.


May substitute pickled pepperoncini for fresh pepperoncini.


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