GREEK PASTA SALAD
The original recipe calls for 8 ounces of vemicelli. I usually use a pound of macaroni and double the wet and dry ingredients. DO NOT ADD SALT when cooking the pasta. The Greek Seasoning is very salty!! Season to taste!
Provided by Ann Lombardi
Categories Pasta Sides
Time 25m
Number Of Ingredients 7
Steps:
- 1. Boil the macaroni WITHOUT adding salt.
- 2. In a large bowl whisk the olive oil, lemon juice, and mayonnaise together.
- 3. Add chopped olives and the pimento to the mix and whisk together.
- 4. Add 2 or more heaping tablespoons of Cavender's Greek Seasoning and whisk in with other ingredients.
- 5. Add the cooked pasta and mix everything up.
- 6. Chill overnight! Presto!
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