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Ingredients
  • subheading: SALAD DRESSING:
  • ¼ cup (60 ml) extra-virgin olive oil
  • ¼ cup (60 ml) red wine vinegar
  • 2 tablespoons (30 ml) brine from jar of pepperoncini peppers or use fresh lemon juice
  • 2 tablespoons (30 ml) brine from feta, optional, see tips
  • 1 ½ teaspoons dried oregano
  • ¼ teaspoon fine sea salt plus more to taste
  • subheading: PASTA SALAD:
  • 8 ounces short-cut pasta, such as bow-tie,  fusilli, or penne
  • ½ cup thinly sliced red onion
  • 3 small tomatoes, chopped, 1 ¼ cups
  • 1 green bell pepper, chopped
  • 1 ¼ cups kalamata olives, pitted and halved
  • 8 ounces feta cheese, cut into ½-inch cubes
  • 4 pepperoncini peppers, thinly sliced, optional
Steps
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