Serves: 8 cups
Ingredients:
4 cups cooked pasta (radiator)
1 cup chopped tomatoes (or halved grape tomatoes)
1
cup chopped seedless cucumbers
1
cup marinated artichoke hearts, quartered
1
poblano chile, stemmed, seeded and julienned
2
jalapenos, stemmed, seeded and julienned
¼
cup diced red onion
¼
cup crumbled feta cheese
15
pitted Kalamata olives, julienned
3
large preserved peperoncini stemmed and julienned
1
TBS extra virgin olive oil
¼
cup lemon juice
2
TBS seasoned vinegar (rice or white balsamic vinegar)
2
TBS finely chopped fresh oregano
¼
cup fresh basil cut in thin strips
Salt
and freshly ground pepper
In a large mixing bowl, combine the pasta, vegetables, feta, olives, and peperoncini. In a small bowl, whisk together the olive oil, lemon juice and vinegar. Mix oregano and basil into vinegar mixture and dress the pasta salad with the vinaigrette. Toss gently to combine and season with salt and pepper.