Greek Large Trumpet Pasta Salad
Serving Size:Â 4-6
Prep Time:Â 30 Minutes
Cook Time:Â 15 Minutes
Total Time:Â 45 Minutes
Ingredients:
1 lb. Pappardelle’s Plain Large Trumpets
6 oz. feta cheese, drained & crumbled
6 oz. Kalamata olives, pitted & sliced
1 (8-oz. can) artichoke hearts, cooked & cut
1 (6-oz. can) roasted red pepper strips, drained
1/2 cup red onion, diced
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. granulated garlic
2 cups shredded gouda cheese
1 cups shredded white cheddar

1 tsp. salt 

1 Tbsp. cracked black pepper

Â
Instructions:Â
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside in a large bowl.
- Combine sherry vinegar, olive oil, dried herbs, and granulated garlic in a small bowl and mix well.
- Add dressing to the pasta and toss until pasta is well coated. Add vegetables and cheese and toss again.Â
- Divide pasta into serving dishes. Serve and enjoy!