Spice Bazaar

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Parthenon Pasta Salad

Added on
Prep 5 min.
Cooking 11 min.
Total 6 min.
Yield Makes 8 cups

Cook pasta according to package directions. Drain in a colander and rinse under cold water. Place in a large bowl. Place broccoli florets in a strainer and rinse under very hot water until they turn bright green. Add to pasta with the remaining ingredients, except Greek Salad Dressing. Add 1/4 cup dressing, reserving the rest to add before serving. Toss lightly. Refrigerate until ready to serve. Before serving, mix in the rest of the dressing.


  • 8 oz Rotini Pasta
  • 1 c Broccoli Florets
  • 1/2 c sliced fresh Mushrooms
  • 1/4 c chopped Parsley
  • 1/2 c diced Red Pepper
  • 1 Rib Celery, cut into 1/4 inch slices
  • 1/2 c thinly sliced Red Onions
  • 1 c canned Garbanzo Beans, drained
  • 1/4 c cut up Greek Peppers (Pepperoncinis)
  • 1/4 lb: Pound Calamata Olives
  • 1/2 lb: Pound Feta Cheese, crumbled (about 2 cups)
  • 6 oz Jar,¬†Marinated Artichoke Heart
  • 3/4 c Greek Salad Dressing, divided