Pepperoncini Pasta Salad

Yield: 6 servings

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Ingredients

3 cups cooked small shell pasta

1 cup cherry tomatoes, halved

1 cup whole pitted ripe olives

1 cup pepperoncini, thinly sliced

3 tablespoons olive oil

3 tablespoons lemon juice

1 clove garlic, minced

1/4 teaspoon dried oregano

1 teaspoon salt

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.

Please note that some ingredients and brands may not be available in every store.

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