Ingredients
1
package (16 oz) orecchiette (tiny disk) pasta
1/2
lb sliced hard salami, cut into thin strips
1/4
lb assorted deli olives, pitted, drained and cut in half
1
jar (7 oz) roasted red bell peppers, drained, chopped
6
pepperoncini peppers (bottled Italian peppers), stems removed, cut lengthwise in half
1/2
English (seedless) cucumber, cut lengthwise in half, thinly sliced
1 1/2
cups Greek vinaigrette dressing with feta (from 14-oz bottle)
1
pint (2 cups) grape tomatoes, cut in half
1/4
cup firmly packed fresh Italian (flat-leaf) parsley leaves, chopped
1
cup crumbled feta cheese (4 oz)
Preparation
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
In large bowl, toss pasta, salami, olives, roasted peppers, pepperoncini peppers and cucumber. Add 1 cup of the dressing; toss to coat. Cover; refrigerate at least 2 hours or up to 24 hours.
Just before serving, toss in tomatoes, parsley and remaining 1/2 cup dressing. Sprinkle with cheese.
