Pepperoncini Pasta Salad

Yield:
6 servings

Ingredients:

  1. 3 cups cooked small shell pasta
  2. 1 cup cherry tomatoes, halved
  3. 1 cup whole pitted ripe olives
  4. 1 cup pepperoncini, thinly sliced
  5. 3 tablespoons olive oil
  6. 3 tablespoons lemon juice
  7. 1 clove garlic, minced
  8. 1/4 teaspoon dried oregano
  9. 1 teaspoon salt
  10. 1 teaspoon pepper
Directions:

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.



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