My Big Fat Greek Pasta Salad

Kitchen Witch Steph's Note:

This is my sister's creation that she often brings to gatherings. (I took the liberty of naming it) It is always a crowd pleaser. Easy to prepare and produces a large quantity. I use my Penzey's Greek Seasoning to make up my dressing and switch up the pasta shape each time but otherwise stick to the recipe. A colorful salad the children like to eat.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8-10

Yield: 1.0 salad

• 1 lb bow tie pasta (or whatever shape you desire)
• 1/2 cup red onion, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1 pint cherry tomatoes or 1 pint grape tomatoes, halved
• 1/2 cup crumbled feta cheese
• 16 ounces greek vinaigrette (sis uses Kraft)
• 1/2 cup sliced olive (Kalamata or black)

Directions:

1. Cook pasta until al-dente. Drain.
2. Add chopped veggies, feta cheese, and 2/3 of the bottle of dressing. Stir well and refrigerate at least 2 hours. (I do this the night before the day I serve it)
3. Dressing will be absorbed by the pasta during refrigeration. Stir in remainder of dressing before serving.

Reviews

[Satyne]

I made this for a BBQ today and everyone loved it. So easy. I used Greek Vinaigrette as my dressing. Added extra fresh herbs from the garden and supped in cucumber instead of tomatos. Thanks.

[seal angel]

Made this for the start of lent today. It was very good. The only thing I did different was put cucumbers instead of red pepper.

[JackieOhNo!]

This certainly makes a lot of a tasty salad! A nice change of pace from the typical pasta salad with lots of flavor! Thanks for sharing.