June 07, 2016
Fresh Tomatoes, Salads, Side Dishes,
Dairy, Cheese, Feta, Pasta, Vegetables, Greek, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Entertaining, July 4th, Labor Day, Picnic, Potluck, Summer, Hand Mix/Whisk, Vegetarian, Kosher Dairy, Pasta Salad more
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"This recipe, that I found in my Quick Cooking magazine from 2003, is a nice switch from your standard creamy pasta salads. I switched some things up in this recipe to suit my family's tastes."
Cook the pasta according to package direction's rinse in cold water and drain. Place in a large serving bowl; add the tomato, peppers, feta cheese and olives.
In a blender, combine the dressing ingredients; cover and process until smooth. Pour over salad; toss to coat. Cover and refrigerate for 2 hours or overnight (the longer the more flavorful the pasta will be)1. Toss before serving.
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