When I worked as an interior designer there was a little cafe down the road from our fabric and upholstery shop. We frequented there for lunch to pick up sandwiches and soups, but their pasta salad became my fave! My co-worker and I decided for what we were paying for a small cup everyday we could make some to last our small staff for a week. So we did.
I worked hard on the recipe until it was just right! It is super simple and mixes up our norm around the Jackson house. It's perfect for the spring time to take to Easter lunch or a backyard BBQ.
I will be sharing recipes weekly on this blog- both from the app and from the ones we try and add to our faves. But, I will be sharing even more often in our fb group. Want our Cooking Club updates? Make sure and join our JPF Family Fb Group and subscribe to our blog below.
Greek Pasta Salad
Prep Time: 10 minutes Cook Time: 9 minutes Set Time: Overnight
1 Box Tri-colored Rotini Pasta
1/2 Chopped Red Onion
1/2 Cup Chopped Mild Banana Pepper Rings
1 8oz Pack of Feta Crumble
1 Bottle Greek Dressing (I use Ken's or Kraft- whatever is BOGO)
*Optional: 1 small can of chopped black olives, 1/2 cup cucumber, 1/2 cup chopped tomatoes
Cook pasta according to package.
Meanwhile, chop red onion and banana peppers.
Drain Pasta and add onion, peppers, feta, (olives), and 2/3 bottle of dressing.
Toss and cover with lid or plastic wrap. Let sit in refrigerator overnight.
Serve individually and top with a little extra fresh dressing on each serving.