https://foodland.iga.com/Recipes/Detail/5306/Pepperoncini_Pasta_Salad
Yield: 6 servings
| 3 | cups | cooked small shell pasta | |
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| 1 | cup | cherry tomatoes, halved | |
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| 1 | cup | whole pitted ripe olives | |
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| 1 | cup | pepperoncini, thinly sliced | |
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| 3 | tablespoons | olive oil | |
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| 3 | tablespoons | lemon juice | |
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| 1 | clove | garlic, minced | |
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| 1/4 | teaspoon | dried oregano | |
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| 1 | teaspoon | salt | |
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| 1 | teaspoon | pepper | |
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In a bowl, combine the pasta, tomatoes, olives and pepperoncini.
In a small bowl, combine the oil, lemon juice, garlic, oregano, salt and pepper. Pour over pasta mixture and coat evenly. Cover and refrigerate for at least 3 hours.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/5306/Pepperoncini_Pasta_Salad
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