1 box tri-color rotini pasta, or pasta of choice, cooked to package instructions
1 5.75 oz jar green olives, drained
3 oz sliced Kalamata olives, drained
1 small can Rotel tomatoes with green chilies, drained
2 sprigs fresh oregano
8 leaves fresh basil
2 Tb chopped fresh parsley
6 oz feta cheese (feta with Mediterranean herbs used)
1/2 cup olive oil
Juice of 1 lime (just under 1/4 cup)
1/2 tsp dried cumin
1/2 tsp chili powder
1 tsp sea salt or kosher salt

Cook pasta and drain and cool in colander. Add to large bowl.

Chop oregano, parsley and basil. Add to pasta.

Rinse colander and drain Kalamata olives, green olives and Rotel tomatoes.

Add to bowl and mix well.

In a small measuring cup, add juice of lime, olive oil, cumin, chili powder and salt. Stir well. Pour over pasta. Mix thoroughly. Blend in feta. Refrigerate several hours or overnight. Serve with pita chips and hummus, if desired.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet