1 box of your favorite pasta*
1 English cucumber, quartered and sliced
1 pound of grape or cherry tomatoes, sliced in half
4 oz can of sliced black olives
6 oz package of turkey pepperoni, quartered
6 oz package of feta cheese, crumbled
¼ c olive oil
¼ c lemon juice (juice of about 1 lemon)
2 t minced garlic (about 4 cloves)
1 t seasoned salt
½ t freshly ground black pepper
Cook pasta according to the package instructions. Immediately, rinse cooked pasta in cool water to stop cooking. In a large container, combine pasta, cucumber, tomatoes, olives, pepperoni and feta cheese. Drizzle pasta mixture with oil and lemon juice. Sprinkle with garlic, salt and pepper. Toss to evenly coat. For best results, refrigerate at least 4 hours before serving to allow flavors to exchange. (I have also served it immediately and it is still good.)
Serves 4-6 as an entree and about 10-12 as a side dish.
*In the picture, I used a 13.25 oz package of whole grain rotini pasta. I have used a 16 oz package of semolina pasta. This recipe also tastes great with gluten-free pasta!