PASTA
Yield: 12 servings
Dish Size: 4-Quart Bowl
Pasta salads always make the best potluck dishes, as they don't require reheating once you arrive at your destination and only get better the longer they sit! I like this Greek version with crumbled feta cheese, as it offers a little something different than the usual Italian salads. - Tara
INGREDIENTS
- 16 ounces tri-color rotini pasta
- 1, 12-ounce jar quartered artichoke hearts, drained and rinsed
- 1, 6-ounce can black olives, drained
- 1 pint cherry tomatoes, halved
- 4 ounces crumbled feta cheese
- 1, 14- to 16-ounce bottle Greek salad dressing
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp oregano
DIRECTIONS
- Boil rotini pasta according to package directions, and then drain and rinse under cold water.
- Place drained pasta in a 4-quart temp-tations® bowl or dish and cover with remaining ingredients.
- Toss all ingredients until well combined. Cover and refrigerate for at least 2 hours to marinate before serving (although 4-6 hours is optimal). Stir well and serve sprinkled with additional oregano or a sprig of fresh oregano for garnish.
Tara’s Tidbits®: Any Italian salad dressing can be used in place of the Greek dressing, and shaved Parmesan cheese can be used in place of the feta cheese, if you'd prefer a more Italian-flavored salad.