Greek Pasta Salad

It’s hotter than heck here and if you are like me and don’t want to turn on your oven here is a quick, easy and delicious dinner.  If you don’t want to make this a meatless meal, toss in prepared chicken or shrimp.  But really this can hold it’s own without any additional meat, etc.

1 pound pasta, shape of your choice

16 oz. can sliced green olives, drained

16 oz. can sliced black olives, drained

16 oz. can artichoke hearts, drained

1 medium red onion, diced

About 4 cups of additional diced vegetables of your choice (I
used carrots, broccoli, radishes, tomatoes)

1 ½ cup crumbled feta cheese

¼ cup capers

½ cup chopped flat leaf parsley

½ cup sliced pepperoncini peppers or banana peppers

1/8 cup olive oil

¼ cup red wine vinegar

1 tablespoon dried oregano

1 tablespoon dried dill

Roasted vegetables

1 cup cherry or grape tomatoes

1 large bell pepper, red, orange or yellow, diced

1 small eggplant or zucchini diced

Preheat oven to 325 degrees F.  Toss roasted vegetables with a tablespoon or
less of olive oil and roast on large baking sheet for 30 minutes.  While vegetables are roasting, cook pasta
until ala dente, rinse and set aside.  In
large bowl combine the remainder or ingredients, tossing in pasta and roasted
vegetables last.  If preparing ahead add
additional oil and vinegar as you serve the salad as the pasta may soak up the
oil and vinegar.



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  1. Pingback: Personal Pita Pizza and easy organization | 2 Peas in a Blog

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