Ingredients
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16 ounces uncooked pasta
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3 cups grape or cherry tomatoes
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3/4 cup pitted Kalamata olives
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1/2 cup diced red onion
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1/2 cup chopped parsley
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1 medium cucumber, diced
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3/4 cup Sir Kensington's Pepperoncini Italian Vinaigrette
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1 cup crumbled feta
Steps
1
Cook pasta according to package instructions, being sure to generously salt the pasta water for extra flavor.
2
Once the pasta is done, drain and rinse until cold water.
3
Combine the cooked pasta, chopped veggies and herbs in a large mixing bowl.
4
Toss with the dressing.
5
Crumble the feta on top and garnish with black pepper if desired.
Tips
Make it Gluten Free: use brown rice pasta or gluten free alternative
Make it Dairy Free: leave out the feta
Comments
Recipe Development, Photography and Food Styling by: Claire Cary, CHN