Pasta 12 oz rotini pasta 2 cups cherry tomatoes halved 2 cups of Feta Cheese 1 cup mini pepperonis 1/2 cup pepperoncinis roughly chopped 1 red onion diced 1/2 red bell pepper 1/2 green bell pepper 1/2 cucumber 1/2 cup green olives 1/2 cup black olives
Italian Dressing 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 teaspoon lemon juice 2 teaspoons Italian seasoning 1 teaspoon sugar 1/2 teaspoon garlic powder Pinch of red pepper flakes
Instructions Cook pasta according to package directions. Drain and rinse with cold water until pasta is cooled. In a large mixing bowl, make your dressing by whisking together olive oil, vinegar, lemon juice, Italian seasoning, sugar, garlic powder, and red pepper flakes. Add cooked pasta in with the Italian dressing. Toss with tomatoes, feta, olives, mini pepperonis, pepperoncinis, onion, peppers, and cucumber. Cover bowl with plastic wrap and refrigerate for 1 hour before serving.
Servings: 8 Servings
ReplyDeleteIngredients:
Pasta
12 oz rotini pasta
2 cups cherry tomatoes halved
2 cups of Feta Cheese
1 cup mini pepperonis
1/2 cup pepperoncinis roughly chopped
1 red onion diced
1/2 red bell pepper
1/2 green bell pepper
1/2 cucumber
1/2 cup green olives
1/2 cup black olives
Italian Dressing
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon lemon juice
2 teaspoons Italian seasoning
1 teaspoon sugar
1/2 teaspoon garlic powder
Pinch of red pepper flakes
Instructions
Cook pasta according to package directions. Drain and rinse with cold water until pasta is cooled.
In a large mixing bowl, make your dressing by whisking together olive oil, vinegar, lemon juice, Italian seasoning, sugar, garlic powder, and red pepper flakes.
Add cooked pasta in with the Italian dressing. Toss with tomatoes, feta, olives, mini pepperonis, pepperoncinis, onion, peppers, and cucumber.
Cover bowl with plastic wrap and refrigerate for 1 hour before serving.