Pepper & Olive Greek Pasta Salad

  • Yield 8-10 servings
  • Prep 30 mins
  • Cook 8 mins


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)


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.  



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