The Pioneer Woman Tasty Kitchen
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Greek Pasta Salad

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

A luscious salad with bold and tangy flavors. Goes well with Greek chicken or lamb.

Ingredients

  • ½ cups Extra Virgin Olive Oil
  • 4 Tablespoons Fresh Lemon Juice
  • 4 Tablespoons White Vinegar
  • 1 teaspoon Sea Salt
  • ½ teaspoons Ground Pepper
  • 1 teaspoon Dill Weed
  • 2 teaspoons Cavender's Greek Seasoning
  • 1 box (16 Oz. Box) Curly Pasta (Campanelle)
  • 1 whole Green Pepper, Chopped
  • 1 bunch Green Onions With Tops Chopped
  • ½ pounds Feta Cheese Crumbled Fine
  • 15-½ ounces, weight Can Sliced Black Olives
  • 1 whole Ripe Tomato Chopped

Preparation

Dressing: mix olive oil, lemon juice, vinegar, sea salt, ground pepper, dill weed and Greek seasoning in a small bowl and set aside.

Boil the pasta, drain and cool.

Toss the pasta with the green pepper, onions, feta cheese and black olives. Pour on dressing and mix throughly. Chill for 24 hours.

Before serving, toss well and top with the chopped tomato.

You won’t believe how good this is.

2 Comments

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Sharon in Tulsa on 6.1.2011

Wonderful salad. I will make again and again!

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amanda on 1.30.2010

I made this for a potluck, and everyone enjoyed it. One of the ladies loves Cavender’s seasoning and uses it on everything, but had never thought to make a pasta salad. I shared your recipe with her and gave her the leftovers. Thanks for sharing!

2 Reviews

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Avatar of Sharon in Tulsa

Sharon in Tulsa on 6.1.2011

This is my new favorite pasta salad!

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addie on 6.11.2010

My store didn’t have Cavender’s, and I was in a hurry to make this for a bbq that day (I know, I know…24 hours marinating in the fridge would’ve been best). Anyway, so I mixed up this recipe with other spices I could find in my cabinet: some vegetable medley spices, cinnamon, bit of nutmeg, and Montreal chicken among them. I also omitted the olives because… well, I’ve just never understood the appeal of olives, myself. And I used gluten-free curly rice pasta, which no one noticed. Sneaky!

It turned out well enough that I was asked for the recipe. Always a good sign. :) And now I can’t wait to make it with the actual Cavender’s. Great recipe – very pretty and summery with all the veggie colors together.

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