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Greek Pasta Salad




Source of Recipe


Internet


List of Ingredients




12 oz. pasta, any shape, cooked
3/4 cup olive oil
4 T. mayonnaise
4 T. lemon juice (freshly squeezed is best)
3 T. Cavender?s Greek seasoning
1 (3.8-oz.) can sliced black olives, drained
1 (4-oz.) jar chopped pimientos, drained
4 to 6 green onions, chopped
1/2 cup Parmesan cheese


Recipe



To make dressing, combine olive oil, mayonnaise, lemon juice and seasoning; mix well and set aside. (Can be made a day or two in advance and stored, covered, in the refrigerator. Whisk lightly or stir before pouring over salad.) To the cooked pasta add the olives, pimientos, green onions and Parmesan cheese. Toss together and add dressing; mix well. Best if made a day or so in advance. Keeps well for several days.
? Can also add coarsely chopped, drained marinated artichoke hearts, water chestnuts and/or green olives.
? For a main dish, add 4 grilled chicken breasts, sliced into strips, or 1/2 to 1 pound boiled shrimp. Serves 4 to 6 as main dish.
? For evening parties, serve small amount in cucumber or tomato ?cups? for an attractive hors d?oeuvres. Slice cucumbers into about 3-inch pieces. Cut ends off so the pieces will stand flat. Use melon baller to hollow out inside. Slice the top off small tomatoes and hollow inside with a melon baller or spoon.