Sunday, August 25, 2013

Mediterranean Pasta Salad

  • Serve 120   Make in 20 minutes
  • This easy recipe was served as part of a retreat buffet for 120 people and was well liked. Makes 2 large bowls. Sometimes I add diced hams or chicken for main dish.

  • Ingredients:

  • 3 bags corkscrew pasta (plain or colored) 1 lb. bags ea.
  • 10 assorted bell peppers (green, orange, yellow, red), diced
  • 2 bunches of celery chopped,
  • 2 cans of sliced black olives
  • 2 containers feta cheese, approx. 1 lb. each
  • 1 large bottle Italian dressing


  1. Cook the pasta until just cooked, drain and rinse with cold water.
  2. Except for the olives and cheese, combine everything else gently, mixing in the dressing. Store over night.
  3. A couple of hours before serving mix in the olives and crumbled feta cheese.
If  you are prepareing for 8 servings; Add the following ingredients

  • 1 x bunch green onions, diced
  • 5 x plum tomatoes, seeded and small-diced
  • 2 x cucumbers, peeled, seeded and small-diced

1/2 cup fresh chopped parsley/ basil
1 medium red onion, diced

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