I made this recipe this evening. Can't wait to try it at lunch tomorrow too!
Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell- YIELD: Makes 14 to 16 servings
- HANDS-ON:30 Minutes
- TOTAL:2 Hours, 40 Minutes
- COURSE: Main Dishes, Salads
Ingredients
- 1 (16-oz.) package orecchiette*
- 1/2 pound hard salami slices, cut into strips
- 1/4 pound assorted deli olives, pitted, drained, and cut in half
- 1 (7-oz.) jar roasted red bell peppers, drained and chopped
- 6 pepperoncini salad peppers, cut in half lengthwise
- 1/2 English cucumber, thinly sliced into half moons
- 1 1/2 cups bottled Greek vinaigrette with feta, divided
- 1 pt. grape tomatoes, cut in half
- 1/4 cup firmly packed fresh flat-leaf parsley leaves
- 4 ounces feta cheese, crumbled
Preparation
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.
Southern Living MARCH 2012
