10 oz. dry pasta

1 container Mt. Vikos Red Pepper and Feta Spread

¼ cup pitted Kalamata olives, coarsely chopped

½ hot house cucumber, chopped into ¼ inch quarters

½ cup salami, chopped into ¼ inch quarters

1 cup broccoli florets

1/3 cup spring onions, chopped

¼ cup fresh parsley, coarsely chopped

Pre heat a large pot of salted, boiling water and cook the pasta according to the directions on the package.

In a small sauce pan bring 2 inches of water to a boil, add the broccoli florets, cover with a lid and blanch for 1 minute.  Drain well in a colander.

In a large bowl combine the cooked pasta, Kalamata olives, cucumber, salami, broccoli and spring onions.  Pour the Mt. Vikos Red Pepper and Feta Spread over the pasta and toss until well combined. 

Sprinkle with fresh parsley and serve at room temperature.  This dish can be made ahead and served cold.

Wine Match: 2008 Yannis Santorini, Greece $15.99

If you have any questions please email Katie at This e-mail address is being protected from spambots. You need JavaScript enabled to view it