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I love Greek salad and pasta salad so I came up with this combo version.
Cook pasta according to package directions for al dente. Drain and set aside.
Chop up all of the vegetables and add them to a large plastic storage container. Add the capers, olives and artichoke hearts as well as the spices and mix to combine. Toss in crumbled feta and add cooked pasta. Stir to combine. Add between 1/2 and 2/3 bottle of dressing or to taste. If you want you can add a little caper juice and artichoke marinade to taste. Season to taste and serve at room temperature or chilled.
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