This is my go to pasta salad when I cater. It’s super quick and simple to put together and everyone loves it! What more could you ask for?
2 lbs of assorted pasta
1 can black olives
1 jar pepperoncini
1 jar sun dried tomatoes
1 small red onion, chopped
1 large brick, or two small of feta cheese, crumbled
1/3 cup vinegar – red or apple cider
3/4 cup olive oil
2 T dried oregano
1 t. dried basil
dash or two of Worcestershire sauce
1 T Dijon mustard
salt and pepper from the mill to taste
I like my dressing a little heavier on vinegar. If this is too much for you, just add a little more oil until it tastes balanced…
You can add more or less pasta, olives, pepperoncini, tomatoes, feta and onions to taste. Or add a little cucumber or some fresh tomatoes. It’s a pretty forgiving salad. This is just a basic recipe. Experiment!
Start by cooking the pasta according to package directions, drain and cool and put it in a large serving dish (I use a large aluminum roasting pan when I cater because then I don’t have to worry about losing the pan).
and add the olives to the pasta
with the red onion and tomato
put ingredients for dressing in a mixing bowl and whisk thoroughly
CAUTION: ACTION SHOT AHEAD…
Pour enough dressing over salad to moisten it, save the rest to add later if it starts to dry out
When I eat this at home, I usually open a bottle of Riesling or a crisp Sauvignon Blanc.