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Mediterranean Pasta Salad Recipe

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Mediterranean Pasta Salad image
Candy Jane Child Illum & grandchildren


This recipe for Mediterranean Pasta Salad, by , is from The Child Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Candi Child Illum


Cesar salad dressing--either the recipe found in my Cesar Salad recipe, or any bottled vinaigrette will do in a pinch.
12-16 oz package of your choice of shaped pasta, ie. shells, rotini, penne, etc., cooked according to package directions

(All the following amounts are approximate--adjust to your own taste)

1 C Chopped vegetables of your choice--you can use any that you enjoy raw. I generally use carrots, broccoli, tomatoes, asparagus, bell pepper, green onions. You can blanch the vegetables if desired.
1/3 C Kalamata Olives
1/3 C marinated artichoke hearts, sliced thinly
2/3 C Feta cheese crumbles
3 T chopped parsely
3 T chopped pepperocini

If desired:
Cooked Chicken Strips
Chopped Romaine Lettuce

Toss all salad ingredients, except lettuce, together with dressing. Allow it to sit in the refrigerator for 1-3 hours before serving. Add lettuce just prior to serving, or serve lettuce to the side to allow guests to use it or not. Leftovers will be good for days, but if the lettuce is added, it gets unpleasantly soggy.
If you are going to make it a day ahead, don't add the feta cheese until a few hours before serving. It will taste fine if it sits in the salad the entire time, but it loses it's texture.




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