Photo by T. Mike Fletcher
Serves 4 to 6
Dressing
3/4 cup vegetable oil
3 tablespoons lemon juice
1 1/2 tablespoons red wine vinegar
2 tablespoons pepperoncini liquid
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar
Combine all the ingredients and whisk to mix completely. Set aside.
Salad
2/3 cup green pepper, diced about 1/4 inch
2/3 cup cucumber, peeled, seeded, and diced about 1/4 inch
2/3 cup red onion, diced about 1/4 inch
1 1/3 cups celery, diced about 1/4 inch
1/2 cup sliced hot pepperoncini
3 ounces Kalamata olives, coarsely chopped
2 tablespoons parsley, chopped
1 1/2 teaspoon dried oregano
1 teaspoon black pepper
1/2 pound rotini or shell shaped pasta, cooked and hot
3 ½ ounce package feta or feta crumbles
1 1/2 cups grape tomatoes, cut in half
Combine all the ingredients except the feta and tomatoes. Pour half of the dressing over the salad and cool to room temperature. Add the cheese and tomatoes, stir to mix well and refrigerate. Add more dressing after chilling if the salad needs it.
This is the perfect salad for a picnic. There is nothing in it to spoil or get contaminated. It is equally good cold or room temperature. It goes with anything and is so easy to put together.
By Helen Fletcher, The Ardent Cook
