12ozroasted red pepperscut into 1-inch strips (about 2 whole peppers)
1cuppitted kalamata olives6 oz jar
1pintgrape tomatoeshalved lengthwise
12ozpepperoncinissliced into rings, seeds removed (about 2/3 cup)
1cupfeta cheese crumbles2 tbsp reserved
For the Greek dressing
1/4cupred wine vinegar
2tbspfeta cheese crumbles
Cook pasta according to package directions. Drain and rinse under cold water.
Meanwhile, prepare the dressing. Combine ingredients from vinegar through feta cheese crumbles and mix thoroughly. I use my handheld milk frother for this but you can whisk it too. Then, while whisking, slowly drizzle in olive oil. Alternately, combine all dressing ingredients in a jar or bottle and shake to combine.
Combine all pasta salad ingredients in a large bowl. Top with dressing and toss to thoroughly combine.
If preparing this in advance, cut and add the grape tomatoes just before serving for optimal texture.This would also be great with a can of quartered artichokes (in water, not marinated). I prefer Progresso brand because I find it to be the least fibrous/woody.Add diced chicken for a heartier main dish pasta!