Easy Peasy Greek Ziti Salad

by Sherri Williams
2-7 ounce pack of Miracle Noodle Ziti, rinsed and drained
2 roma tomato, deseeded and chopped
1 small cucumber, chopped
1/2 small red onion, diced
1/2 marinated artichoke, chopped
3-4 peppadew peppers, chopped
2 teaspoon capers
8-10 pitted kalamata olives, sliced in half
1 1/2 tablespoon flat leaf parsley, chopped
feta cheese, crumbled
1/4 cup extra-virgin olive oil
juice of 1 lemon
2 tablespoon white wine vinegar
2 garlic clove, grated
1/2 teaspoon dried oregano
sea salt
black pepper
red pepper flakes
Prep ziti according to package.  Dry roast ziti in pan until all water has evaporated.  Cool pasta to room temperature in a mixing bowl.   
Place vinaigrette ingredients to a mason jar with a top. Cover and shake until well combined.  Adjust salt and pepper as needed.
After pasta has cooled, transfer vegetables and pour vinaigrette into bowl. 
Fold all the ingredients in the bowl.  Chill until ready to serve.  Plate and top with feta cheese.
 Yield: 2-4
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