5/5
(1 Votes)
Ingredients
- DRESSING:
- 1 lb. small-shell shaped pasta
- 1 cup diced celery
- 1 lg. can (small or medium) pitted olives, drained well
- 1 cucumber, seeded and diced
- 3 green onions, chopped
- 3 tomatoes seeded and chopped
- 1/2 cup grated Parmesan, optional
- 8-10 oz. crumbled feta ( reserve some for topping salad)
- 1 cup prepared Zesty Italian dressing
- 1 cup mayo
- 1 tbsp. oregano
Preparation
Step 1
Cook pasta according to package directions, taking care to not overcook. Rinse with cold water and drain well.
Add celery, olives cucumber, green onions, and tomatoe to pasta in large bowl. In a small bowl, whisk together dressing, mayo, oregano and pepper. Fold dressing and cheeses into pasta-vegetable mixture. Add tomatoes, folding in gently. Sprinkle reserved feta on top of salad before serving.
Tips:
Best to make and let sit for a couple of hours in refridge.