Greek Girls Pepperoni Pasta Salad
Pasta salad loaded with veggies, topped with pepperoni and feta.
Ingredients
- 12 oz Tricolor spiral pasta (cooked and cooled)
- 1 pint Grape tomatoes
- 1 large Cucumber (peeled, quartered and sliced into ½” chunks)
- 16 ounce jar Kalamata olives (drained)
- 1½ cups Red, Yellow and/or Green pepper (chopped into ½" chunks)
- ½ cup Greek Girls Easy Red Wine Vinaigrette
- 3 ounces Sliced pepperoni (cut into quarters)
- 2 to 4 ounces Crumbled feta cheese
Instructions
- Cook the pasta according to package direction until just done (about 10 minutes). Drain into a colander, rinse with cool water and allow pasta to cool completely before combining with remaining ingredients. Stir occasionally to help the pasta cool.
- While the pasta water comes to a boil and the pasta is cooking, rinse the tomatoes, peel and slice the cucumber, drain the olives and chop the peppers. Place the tomatoes, cucumber, olives and peppers into a large bowl. Add the cooled pasta and toss gently to combine.
- Shake the Greek Girls Easy Red Wine Vinaigrette and pour ½ cup over the pasta mixture. Toss to coat the pasta, vegetables and olives. Add more vinaigrette to taste.
- Top the pasta salad with quartered pepperoni slices and crumbled feta. Refrigerate for several to ensure the salad is cooled throughout.