Pepper & Olive Greek Pasta Salad

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


1pound Vermicelli Pasta, cooked & drained
1cup Olive Oil Mayonnaise
1cup Extra Virgin Olive Oil
1/4cup Fresh Lemon Juice
5tablespoons Cavender's All Purpose Greek Seasoning
10units Green Onions, finely chopped
1cup Celery, finely chopped
12ounces California Black Olives, chopped
5ounces Kalamata Olives, chopped
10ounces Jar Roasted Red Bell Peppers, finely chopped
2cups Red, yellow, & orange baby sweet peppers, finely chopped
2cups Roasted Chicken, finely chopped (optional)
1cup Feta Cheese, crumbled (optional)
2cans 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.