Insalata greca dell’orto al pesto

Ingredienti

• 24 ozmini shell pastaAmount24 ozIngredientmini shell pastaPreparationcooked cooked
• 1 canblack olivesAmount1 canIngredientblack olives,Preparationchopped, chopped
• 1/2 canshelled chickpeasAmount1/2 canIngredientshelled chickpeas,Preparationoptional, optional
• 1cucumberAmount1Ingredientcucumber,Preparationseeded and chopped, seeded and chopped
• 1 cupsweet cherry tomatoesAmount1 cupIngredientsweet cherry tomatoes
• 1/2red onionAmount1/2Ingredientred onion,Preparationchopped, chopped
• 1garlicAmount1Ingredientgarlic clove,Preparationminced clove, minced
• 5 ozfeta cheeseAmount5 ozIngredientfeta cheese
• 3 ozmini pepperoniAmount3 ozIngredientmini pepperoni slices slices
• 2 tbspbasil pestoAmount2 tbspIngredientbasil pesto
• 1/4 cupextra virgin olive oilAmount1/4 cupIngredientextra virgin olive oil
• 1/2 cupred wine vinegarAmount1/2 cupIngredientred wine vinegar,Preparationplus more to taste, plus more to taste
• SaltIngredientSalt and pepper,Preparationto taste and pepper, to taste

Preparazione

1. 1

   In a large bowl, stir cooked mini shell pastaAmount24 ozIngredientmini shell pastaPreparationcooked, black olives, chickpeas, cucumber, cherry tomatoes, red onion, garlic, feta cheese, and mini pepperoni together.

2. 2

   Add basil pesto, olive oil, and red wine vinegarAmount1/2 cupIngredientred wine vinegar,Preparationplus more to taste.

3. 3

   Toss until evenly coated.

4. 4

   Season with saltIngredientSalt and pepper,Preparationto taste and pepper to t...: Season with saltIngredientSalt and pepper,Preparationto taste and pepper to taste.

5. 5

   Cover and chill for at least 30 minutes before serving.