1/2 box farfalle pasta (box ties)
1/2 box Gemelle (twisted, loose spiral pasta)
1/2 box pene (small ribbed tubes)
1-2 bottles of Greek dressing, I use Garden Gazebo
1 red onion, finely chopped
2 green peppers, finely chopped
1 jar roasted red peppers, drained and chopped
1 jar artichoke hearts, drained and rough chopped
10-15 oil packed sun dried tomatoes, drained and finely sliced
1 small can of black sliced olives, drained
1/4 lb sliced pepperoni, thinly sliced
1-2 cups Parmesan cheese, grated
handful fresh basil, chopped
fresh parsley, chopped
thyme for garnish
other add-ins:
halved cherry tomatoes
heart of palm rounds
zucchini
cucumber
cubed mozzarella cheese
sliced green olives
toasted pine nuts
toasted pine nuts
Cook pasta according to the package directions, or even just a little underdone. Drain and put into a large bowl
Add 1 bottle of good Greek salad dressing and mix well.
Add the remaining ingredients and mix. Add more dressing if desired.
Add a sprig of garnish to the top
Jar and refrigerate.
**Note from Chella this is awesome for camping, bbq's, picnics or to take lunch to work**