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Marinated Greek Style Pasta
2 hr 40 min
package (16 oz) orecchiette (tiny disk) pasta
lb sliced hard salami, cut into thin strips
lb assorted deli olives, pitted, drained and cut in half
jar (7 oz) roasted red bell peppers, drained, chopped
pepperoncini peppers (bottled Italian peppers), stems removed, cut lengthwise in half
English (seedless) cucumber, cut lengthwise in half, thinly sliced
cups Greek vinaigrette dressing with feta (from 14-oz bottle)
pint (2 cups) grape tomatoes, cut in half
cup firmly packed fresh Italian (flat-leaf) parsley leaves, chopped
cup crumbled feta cheese (4 oz)
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
In large bowl, toss pasta, salami, olives, roasted peppers, pepperoncini peppers and cucumber. Add 1 cup of the dressing; toss to coat. Cover; refrigerate at least 2 hours or up to 24 hours.
Just before serving, toss in tomatoes, parsley and remaining 1/2 cup dressing. Sprinkle with cheese.
You can substitute penne pasta for orecchiette.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Starch; 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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