You are here: Home » Recipes » Pepper & Olive Greek Pasta Salad Pepper & Olive Greek Pasta Salad Recipe by Sharlene33 Yield 8-10 servings Prep 30 mins Cook 8 mins PrintEmail Ingredients 1 pound Vermicelli Pasta, cooked & drained1 cup Olive Oil Mayonnaise1 cup Extra Virgin Olive Oil1/4 cup Fresh Lemon Juice5 tablespoons Cavender's All Purpose Greek Seasoning10 units Green Onions, finely chopped1 cup Celery, finely chopped12 ounces California Black Olives, chopped5 ounces Kalamata Olives, chopped10 ounces Jar Roasted Red Bell Peppers, finely chopped2 cups Red, yellow, & orange baby sweet peppers, finely chopped2 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.