Categories: Pasta
Ingredients
- 16 oz. orecchiette
- 1/2 lb. hard salami slices, cut into strips
- 7 oz. jar roasted red bell peppers, drained and chopped
- 6 pepperoncini salad peppers, cut in half lengthwise
- 1/2 English cucumber, thinly sliced into half moons
- 1 1/2 cups bottled Greek vinaigrette with feta, divided
- 1 pint grape tomatoes
- 1/4 cup fresh parsley leaves
- 4 oz. feta cheese, crumbled
Directions
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Cook pasta as directed; drain. Rinse with cold running water.
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Toss together pasta, salami and next 3 ingredients. Add 1 cup vinaigrette and toss to coat. Cover and chill 2-24 hours.
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Toss in tomatoes, parsley and remaining 1/2 cup vinaigrette just before serving. Sprinkle with feta.