Ingredients
1 16oz box Campanile Pasta (or other study pasta)
6 Green Onions
1/2 lb Capicola cut into 1/4 inch cubes
1 small can sliced black olives
1 cup grape tomatoes split in half
1/4 cup feta cheese
Dressing:
1/2 Cup Fresh Parsley
4 tbs Olive Oil
3 tbs Apple Cider Vinegar
2 tbs Lemon Juice
1 tsp mustard
1/4 tsp salt
1/2 tsp pepper
1/2 cup Girard’s Greek Feta vinaigrette salad dressing
Preparation
Cook pasta 1 minute less than package directions. Drain and rinse slightly until pasta is warm but not hot. Drain well. Mix all ingredients except salad dressing in a large bowl, mix in drained pasta, cover and refrigerate overnight. Before serving, mix in Greek Feta Salad Dressing.
