Pepper & Olive Greek Pasta Salad
- Yield 8-10 servings
- Prep 30 mins
- Cook 8 mins
Ingredients
- 1 pound Vermicelli Pasta, cooked & drained
- 1 cup Olive Oil Mayonnaise
- 1 cup Extra Virgin Olive Oil
- 1/4 cup Fresh Lemon Juice
- 5 tablespoons Cavender's All Purpose Greek Seasoning
- 10 units Green Onions, finely chopped
- 1 cup Celery, finely chopped
- 12 ounces California Black Olives, chopped
- 5 ounces Kalamata Olives, chopped
- 10 ounces Jar Roasted Red Bell Peppers, finely chopped
- 2 cups Red, yellow, & orange baby sweet peppers, finely chopped
- 2 cups Roasted Chicken, finely chopped (optional)
- 1 cup Feta Cheese, crumbled (optional)
- 2 cans Artichoke hearts, chopped (optional)
Instructions
Cook pasta according to package directions and drain. Mix together the olive oil, mayonnaise, lemon and greek seasoning for the dressing. Chop the onions, celery, olives, peppers, artichokes, & chicken. In a spearate large mixing bowl, combine the onions, celery, olives, peppers, artichokes, chicken, & feta. Add the pasta and mix with the dressing. Refrigerate for at least 4 hours and serve cold. Serves 8-10.
