Greek Pasta Salad
This easy to make, tasty pasta salad has no mayo which makes it perfect for all your outdoor summertime meals, barbecues and picnics.
Equipment
- large mixing bowl
Ingredients
- 1 lb tri-color corkscrew pasta
- 1 cup red onion, chopped
- 1 large green bell pepper, seeded and diced
- 1 can artichokes packed in water, drained and roughly chopped
- ½ large cucumber, chopped
- 2 cups cherry tomatoes, halved
- 24 oz bottle Italian salad dressing
- ½ cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions until al dente, about 9 minutes. Drain and allow pasta to cool.
- Chop red onion and green bell pepper and place them in a large mixing bowl.
- Add chopped, drained artichoke hearts, cherry tomatoes and diced cucumber to the bowl.
- Add the pasta and half the bottle of salad dressing to the bowl.
- Stir to combine. Taste and season with salt and pepper.
- Cover bowl and refrigerate overnight to allow the pasta to absorb the salad dressing.
- When ready to serve toss with remaining salad dressing and season with salt and pepper. Top with freshly chopped parsley and crumbled feta cheese. Serve chilled.