
Ingredients:
6 cups cooked pasta
20 cherry tomatoes, halved
4 oz lemon, garlic & oregano feta crumbles
10 jarred pepperoncini, drained and chopped
1/3 cup grilled or boiled corn
8 thin slices sopressata, cut into strips
salt
freshly ground black pepper
white wine vinegar
Directions:
Toss together the pasta, tomatoes, peppers, sopressata, feta salt, pepper and corn. Drizzle with vinegar to taste.
6 cups cooked pasta
20 cherry tomatoes, halved
4 oz lemon, garlic & oregano feta crumbles
10 jarred pepperoncini, drained and chopped
1/3 cup grilled or boiled corn
8 thin slices sopressata, cut into strips
salt
freshly ground black pepper
white wine vinegar
Directions:
Toss together the pasta, tomatoes, peppers, sopressata, feta salt, pepper and corn. Drizzle with vinegar to taste.
Yum! This sounds really good!
ReplyDeleteSopressata is the thing that makes it most difficult for me to be vegetarian. This looks delicious!
ReplyDeleteOne quick question: I see you said pepperoncini in the ingredients, but in the picture, it looks like those little pickled jalapenos, not Italian pepperoncini. Which did you mean?
Hi Gabi,
ReplyDeleteIt is sliced imported Italian pepperoncini in both the photo and recipe.
What I wouldn't do for a nice dish of this right now.
ReplyDeleteHoly yum! This looks truly delicious.
ReplyDeleteLooks really tasty. I hope to give it a go real soon!
ReplyDelete