Marinated Greek-Style Pasta

• 1 (16-oz.) package orecchiette*
• 1/2 pound hard salami slices, cut into strips
• 1/4 pound assorted deli olives, pitted, drained, and cut in half
• 1 (7-oz.) jar roasted red bell peppers, drained and chopped
• 6 pepperoncini salad peppers, cut in half lengthwise
• 1/2 English cucumber, thinly sliced into half moons
• 1 1/2 cups bottled Greek vinaigrette with feta, divided
• 1 pt. grape tomatoes, cut in half
• 1/4 cup firmly packed fresh flat-leaf parsley leaves
• 4 ounces feta cheese, crumbled

1. Cook pasta according to package directions; drain. Rinse with cold running water.
2. Toss together pasta, salami, and next 4 ingredients. Add 1 cup vinaigrette, and toss to coat. Cover and chill 2 to 24 hours.
3. Toss in tomatoes, parsley, and remaining 1/2 cup vinaigrette just before serving. Sprinkle with feta cheese.
4. *Penne pasta may be substituted.
5. We tested with De Cecco Orecchiette Pasta and Seeds of Change Certified Organic Greek Feta Vinaigrette.

salami slices, deli olives, red bell peppers, pepperoncini salad peppers, cucumber, vinaigrette, grape tomatoes, parsley, feta cheese

Taken from www.myrecipes.com/recipe/marinated-greek-style-pasta (may not work)