This is great for a crowd---easy do-ahead---flavors have to meld for several hours. And its a Junior League recipe---so you know its absolutely delicious.
Greek Pasta Salad
Houston Jr. League cookbook, "Stop and Smell the Rosemary."
DRESSING 2/3 cup evo, 6 tb lemon juice, 1/4 cup red wine vinegar, 4 minced cloves garlic, 3 tb minced fresh (or 3 tea dried) oregano, tsp ea salt/pepper.
SALAD Combine in large server 12 oz cooked pasta---spiral, rotini or shells, 5 chp green onions, 4 chp Romas, 3 chp stalks celery, chopped cucumber, 1 1/2 cups chopped fresh parsley, 3 c crumbled feta, 20 Greek olives (or 20 black olives, very coarsely chopped), 12 minced pepperoncini.
ASSEMBLY Pour dressing over salad; toss gently to coat. Cover/fridge 2-3 hours to meld flavors. NOTE: Can add red onion wheels, fave greens just before serving.