Greek Chopped Macaroni Salad
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Greek Chopped Macaroni Salad
Times
- Prep Time : 15 mins min
- Ready Time : 15 min
Servings
5 cup (s)s
Ingredients
- 4 ounce whole wheat or brown rice macaroni elbows, cooked and drained
- 1 cup thinly sliced cucumber
- 1 cup chopped roma tomato
- 1/2 cup pitted kalamata olives, halved
- 1 roasted red pepper, thinly sliced
- 1/4 cup crumbled feta
- 1/4 cup green onion, chopped
- 1 tablespoon chopped fresh dill
- 1 teaspoon chopped fresh oregano (or ½ teaspoon dried oregano)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Kosher salt
- Freshly ground black pepper
Directions
Place all ingredients in a large bowl and mix to combine. Can be served at room temperature or chilled. Refrigerate for up to 3 days.
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Two things I love in one dish – greek salad and macaroni salad – I bet this salad would be good with that Bialy recipe that was posted today. Would make a good Sabbath lunch.
We love this recipe. I don’t roast the pepper, and it comes out amazing anyways. Thanks so much!
yay! so happy you’re all as excited about this one as I am!
Looks like a great idea to pack for a lunch!