MARSHALL FIELD'S GREEK FETA PASTA SALAD
1 pound medium shell pasta (uncooked)
1 cup crumbled feta cheese
1/2 cup shredded Parmesan cheese
1 cup chopped celery (cut into ?-inch chunks)
3/4 cup sliced black olives
1 cup mayonnaise
1cup Italian dressing*
1 tablespoon dried oregano
1/2 tablespoon black pepper
2 tomatoes, chopped into bite-sized pieces (for serving)
In large pot, bring salted water to a boil. Add pasta and cook until tender.
In large bowl, combine cheeses, celery and olives.
In small bowl, whisk together mayonnaise, Italian dressing, oregano and pepper until well combined.
Add dressing mixture to cheese/vegetable mixture, then toss gently with pasta. Chill until ready to serve. Add tomatoes right before serving.
*Kraft brand is preferred. Use an oil and vinegar style dressing, not a creamy dressing.
Makes 6 to 8 servings
Source: Milwaukee Journal Sentinel
1 pound medium shell pasta (uncooked)
1 cup crumbled feta cheese
1/2 cup shredded Parmesan cheese
1 cup chopped celery (cut into ?-inch chunks)
3/4 cup sliced black olives
1 cup mayonnaise
1cup Italian dressing*
1 tablespoon dried oregano
1/2 tablespoon black pepper
2 tomatoes, chopped into bite-sized pieces (for serving)
In large pot, bring salted water to a boil. Add pasta and cook until tender.
In large bowl, combine cheeses, celery and olives.
In small bowl, whisk together mayonnaise, Italian dressing, oregano and pepper until well combined.
Add dressing mixture to cheese/vegetable mixture, then toss gently with pasta. Chill until ready to serve. Add tomatoes right before serving.
*Kraft brand is preferred. Use an oil and vinegar style dressing, not a creamy dressing.
Makes 6 to 8 servings
Source: Milwaukee Journal Sentinel
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Not required, but a request:
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