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My Big Fat Greek Pasta Salad

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“This is my sister's creation that she often brings to gatherings. (I took the liberty of naming it) It is always a crowd pleaser. Easy to prepare and produces a large quantity. I use my Penzey's Greek Seasoning to make up my dressing and switch up the pasta shape each time but otherwise stick to the recipe. A colorful salad the children like to eat.”
READY IN:
1hr 15mins
SERVES:
8-10
YIELD:
1 salad
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta until al-dente. Drain.
  2. Add chopped veggies, feta cheese, and 2/3 of the bottle of dressing. Stir well and refrigerate at least 2 hours. (I do this the night before the day I serve it)
  3. Dressing will be absorbed by the pasta during refrigeration. Stir in remainder of dressing before serving.

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