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Lentil Pasta Greek Salad

Yield: 99, 4oz servings
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5  lbs BAF Lentil Penne, prepared (SKU 10847)
5  Tbsp Vegetable oil
14  oz Red onion, sliced thin (about 2 med. onions)
3 1/2  cups Red wine vinegar
2 1/4  cups Extra virgin olive oil (EVOO)
5  lbs Grape tomatoes, halved
12  each Cucumbers, quartered lengthwise, then sliced thin
2  cups Kalamata olives, pitted and sliced
2  Tbsp Black pepper, ground
2  Tbsp Oregano, leaves, dried
1 1/2  lbs Feta cheese, crumbled


  1. Prepare penne according to directions. Toss penne with vegetable oil.
  2. Combine onion and vinegar in a small bowl and set aside to soak for 20 min. Drain and reserve vinegar.
  3. Combine penne, reserved vinegar and EVOO. Cover and refrigerate until cool.
  4. Once cooled, add remaining ingredients and stir until combined. Hold at 40?F until service.
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