Linda Cannon's Pasta Salad

10:49 AM, Sep 30, 2011   |    comments
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12 oz dry corkscrew pasta, cooked and drained
2.25 oz sliced olives, drained
2 oz mini pepperoni
1 cucumber peeled and sliced
5 oz grape tomatoes
4 oz feta cheese

To the cooked pasta add the olives, pepperoni, cucumbers, grape tomatoes and feta cheese. Pour balsamic vinaigrette over salad and fold gently.


3/4 cup extra virgin olive oil
3/4 balsamic vinegar
1 finely minced garlic clove
1/2 tsp dried oregano
2 tsp Dijon mustard
1/2 tsp Nature's Seasoning

Combine all ingredients and mix well.

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