Vermicelli Feta Salad

Kitchen Tested
  • Yield 8 servings

This sample salad is best if made ahead so the flavors have time to blend.


1 (16-ounce) package vermicelli pasta, broken into pieces
8 ounces feta cheese, crumbled
1 (10-ounce) package frozen green peas, thawed
1 bunch green onions, sliced
1 red bell pepper, seeded and diced
1 (2 1/4-ounce) can ripe black olives, drained and sliced
1 (8-ounce) bottle fat-free Italian salad dressing
1/4 cup light mayonnaise
1 tablespoon Worcestershire sauce
3 tablespoons Dijon mustard
1 teaspoon pepper


  1. Cook pasta according to package directions, omitting any oil and salt. Drain and rinse.
  2. Place pasta in a large bowl. Add feta, peas, green onions, red pepper and olives.
  3. In a small bowl, mix together Italian dressing, mayonnaise, Worcestershire sauce and mustard. Toss with pasta and season with pepper.



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