Supreme Greek Pasta Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 box dried pasta
1/3 C McCromick's Salad Supreme
8 oz balsamic vinaigrette dressing
1 medium cucumber, sliced
1 bell pepper, diced.
1 small red onion, chopped
1 small can/jar olives, sliced
1 C diced cherry or grape tomatoes
1/5 C crumbled Feta cheese
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Directions: |
Directions:Prepare noodles according to package directions, salting water. When pasta is desired firmness, drain and rinse under cold running water.
~While water is boiling and pasta is cooking, prepare all vegetables to desired size pieces.
~Add chopped veggies to large bowl, add salad dressing and Salad Supreme.
~Add pasta to bowl, toss all ingredients together.
~Add feta cheese last and toss again.
~ Refrigeration at least 4 hours before serving. Toss again, determine if more dressing is needed (some pasta and cheeses absorb more than others and can leave a dry salad behind). |
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Number Of
Servings: |
Number Of
Servings:at least 10 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Notes:
Any pasta will do, but short shapes with ridges work best. I prefer Ronzoni Garden Delight rotini because it has vegetables in it and is colored nicely (all tri-color rotinis are not veggie pastas, just dyed), or whole grain pasta for health reasons.
Use any color bell pepper, but I find that orange looks the nicest against the other vegetables (green cucs, red tomatoes).
Any olives will work, but Kalamata olives lend a more Greek taste, where black olives lend a more mild taste. Choose according to the diners' preferences.
I generally make this with reduced fat or fat free dressing and cheese, nobody has ever noticed and continue to rave about this. If anything, it's the one potluck item that I know isn't loaded with unnecessary sugars and fats and tastes great :0)
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