Greek Pasta Salad


-2 bottles of your favorite balsamic and olive oil dressing (Like Ken’s or Newman’s Own)

1-2 packages of Athenos sun-dried tomato and basil feta cheese (if you’re  like me  & love feta use two!)
1 “English” cucumber (seedless cucumber), washed well, skin left on, finely chopped
4-5 Ripe Campari tomatoes or roma tomatoes, very coarsely chopped

1 Can Black Olives (pitted, colossal or extra large size in water) sliced
1 lb. rotelle pasta, cooked al dente, well drained (Ronzoni still makes the best!)


In a large bowl combine ALL ingredients, tossing until well blended. Refrigerate for at least four hours (or over night) for all flavors to mellow. Re-toss salad occasionally to evenly redistribute the dressing over all the ingredients.

3 thoughts on “Greek Pasta Salad

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