Type what you have

Ingredients

• ✓ black olive
• orzo pasta
• artichoke heart
• cucumber
• tomato
• red onion
• feta cheese
• parsley
• lemon juice
• oregano
• lemon pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2 Drain artichoke hearts, reserving liquid.
3. 3 Gather prepared ingredients together.
4. 4 Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.
5. 5 Just before serving, drizzle reserved artichoke marinade over salad.
6. 6 Enjoy!

By Patrice

Ingredients

• ✓ black olive
• romaine lettuce
• cucumber
• tomato
• green bell pepper
• red bell pepper
• red onion
• feta cheese
• olive oil
• lemon
• oregano
• black pepper

Instructions

1. 1 Combine romaine, cucumber, tomatoes, olives, bell peppers, and red onion in a large bowl; sprinkle with feta cheese.
2. 2 Whisk olive oil, lemon juice, oregano, and black pepper together in a small bowl. Pour dressing over salad, toss well to combine, and serve.
3. 3 Pour dressing over salad, toss well to combine, and serve.

By Meesh

Ingredients

• ✓ black olive
• olive oil
• red wine vinegar
• garlic powder
• basil
• oregano
• black pepper
• white sugar
• elbow macaroni
• mushroom
• cherry tomato
• red bell pepper
• feta cheese
• green onion
• pepperoni sausage

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar together in a large bowl.
3. 3 Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated.
4. 4 Cover, and chill 2 hours or overnight.
5. 5 Serve and enjoy!

By Behr

Ingredients

• ✓ black olive
• penne pasta
• olive oil
• red wine vinegar
• garlic
• lemon juice
• oregano
• salt
• pepper
• cherry tomato
• green bell pepper
• red bell pepper
• red onion
• cucumber
• feta cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse with cold water and drain well.
3. 3 Whisk olive oil, vinegar, garlic, lemon juice, oregano, salt, and pepper together in a bowl; set aside.
4. 4 Combine pasta, tomatoes, green and red peppers, onion, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over pasta mixture and mix well.
5. 5 For best flavor, cover salad and chill in the refrigerator before serving to allow flavors to blend. Enjoy!

By Danielle Laroche

Ingredients

• ✓ black olive
• fusilli pasta
• cherry tomato
• provolone cheese
• salami
• pepperoni
• green bell pepper
• pimento
• salad dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 Combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad dressing; toss to coat.
4. 4 Enjoy!

By Irlandes

Ingredients

• ✓ black olive
• watermelon
• red onion
• feta cheese
• lime juice
• mint leaf
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine watermelon, red onion, olives, and feta cheese in a large bowl.
2. 2 Combine lime juice, mint, salt, and black pepper in a small bowl; whisk in olive oil until blended. Pour over watermelon mixture; stir until evenly coated.
3. 3 Chill salad in the refrigerator until ready to serve.

By laurenholly2008

Ingredients

• ✓ black olive
• cherry tomato
• green olive
• green onion
• pine nut
• olive oil
• red wine vinegar
• sugar
• oregano
• salt
• pepper

Instructions

1. 1 Combine cherry tomatoes, green olives, back olives, and green onions in a salad bowl.
2. 2 Toast pine nuts in a dry skillet over medium heat until golden brown, turning frequently. Stir into tomato mixture.
3. 3 Whisk olive oil, red wine vinegar, sugar, and oregano together in a small bowl; season to taste with salt and pepper.
4. 4 Pour dressing over salad, and gently stir to coat tomatoes.

By Keren

Ingredients

• ✓ black olive
• rotini pasta
• salami
• green bell pepper
• red bell pepper
• red onion
• mozzarella
• salad dressing
• salad dressing mix
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water until cool.
3. 3 Combine pasta, salami, bell peppers, onion, mozzarella balls, and olives in a large bowl. Add salad dressing and toss to coat.
4. 4 Season pasta salad with dry salad dressing mix and stir to combine.
5. 5 Sprinkle with Parmesan cheese before serving. Enjoy!

By Trish

Ingredients

• ✓ black olive
• cheese tortellini
• artichoke heart
• mozzarella cheese
• pepperoni
• green onion
• olive oil
• balsamic vinegar
• white vinegar
• herb seasoning
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Start the salad: Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
3. 3 While the tortellini is cooking, make the dressing: Whisk oil, both vinegars, Italian seasoning, salt, and pepper together in a bowl.
4. 4 Finish the salad: Drain tortellini, then rinse with cold water and drain again. Transfer to a large bowl and add artichoke hearts, mozzarella, pepperoni, olives, and green onions.
5. 5 Pour dressing over top and toss until well combined. Cover and refrigerate for at least 1 hour before serving.

By olivegrower

Ingredients

• ✓ black olive
• tri-colored pasta
• broccoli
• cauliflower
• carrot
• celery
• red onion
• yellow pepper
• vegetarian caesar-style salad dressing
• parmesan cheese
• black pepper
• garlic powder
• paprika

Instructions

1. 1 Bring a large pot of salted water to boil, add pasta, and boil until al dente, about 8 to 12 minutes. Drain well.
2. 2 Place broccoli, cauliflower, carrot, celery, red onions, yellow peppers, and black olives in a large mixing bowl. Pour Caesar salad dressing over vegetables and stir to coat. Sprinkle Parmesan cheese, pepper, garlic powder, and paprika over the vegetable mixture; stir well. Add cooked pasta and stir to combine.
3. 3 Serve warm or refrigerate pasta salad until chilled.

By Chrissy

Ingredients

• ✓ black olive
• farfalle pasta
• spinach
• feta cheese
• basil
• tomato
• red onion
• salad dressing
• garlic
• lemon
• garlic salt
• black pepper

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 Combine cooked pasta, spinach, feta cheese, red onion, and olives in a large bowl.
3. 3 Whisk salad dressing, garlic, lemon juice, garlic salt, and pepper together until well combined; pour over spinach salad and toss to coat.

By Kim Fusich

Ingredients

• ✓ black olive
• olive oil
• chicken breast
• cajun seasoning
• garlic
• balsamic vinegar
• mustard
• salt
• black pepper
• salad green
• arugula
• avocado
• sun-dried tomato

Instructions

1. 1 Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
2. 2 In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
3. 3 In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.

By devilsdancefloor

Ingredients

• ✓ black olive
• quinoa
• water
• red wine vinegar
• dijon mustard
• salt
• black pepper
• lemon juice
• canola oil
• cucumber
• tomato
• green bell pepper
• red onion

Instructions

1. 1 Bring quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked quinoa to a large bowl and refrigerate until cold, about 1 hour.
2. 2 Blend vinegar, Dijon, salt, pepper, and lemon juice in a blender. Slowly pour in oil, with the blender running, until dressing is smooth and thick.
3. 3 Remove quinoa from the refrigerator. Add cucumbers, tomatoes, olives, bell pepper, and onion. Pour dressing over top and gently mix until evenly combined.

By Randy Finger

Ingredients

• ✓ black olive
• rotini pasta
• salsa
• mayonnaise
• sour cream
• red bell pepper
• black bean
• corn
• red bell pepper
• green bell pepper
• green onion
• salt
• garlic powder
• cumin
• cilantro
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot with lightly salted water to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
3. 3 While pasta is cooking, combine salsa, mayonnaise, sour cream, and bell pepper in a large bowl. Add black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper; stir until well combined.
4. 4 Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.
5. 5 Add cooled pasta to salsa and vegetable mixture; stir until evenly coated. For best results, cover salad with plastic wrap and refrigerate until chilled before serving.

By JOSLYN H

Ingredients

• ✓ black olive
• black pepper
• salt
• mustard seed
• oregano
• basil
• garlic
• red wine vinegar
• olive oil
• parmesan cheese
• parsley
• red bell pepper
• green bell pepper
• cucumber
• red onion
• provolone cheese
• pepperoni sausage
• rotini pasta

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
3. 3 Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.
4. 4 Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.
5. 5 Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.

By BONNIES

Ingredients

• ✓ black olive
• feta cheese
• tomato
• green onion
• caesar salad dressing

Instructions

1. 1 Mix the feta cheese, olives, tomatoes, green onions, and Caesar salad dressing in a bowl. Chill 25 minutes in the refrigerator.

By Elizabeth Renfroe

Ingredients

• ✓ black olive
• chicken
• carrot
• cucumber
• feta cheese
• salad dressing

Instructions

1. 1 In a large bowl combine the chicken, carrots, cucumber, olives and cheese. Gently mix together. Add the salad dressing and mix well.
2. 2 Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce if desired.

By Lois

Ingredients

• ✓ black olive
• cucumber
• feta cheese
• tomato
• sun-dried tomato
• oil
• red onion

Instructions

1. 1 In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

By Heather Shevlin

Ingredients

• ✓ black olive
• zucchini
• red onion
• green bell pepper
• feta cheese
• vinaigrette salad dressing
• tomato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spray a large piece of aluminum foil with nonstick cooking spray. Layer the zucchini, onion, pepper, and olives onto the center. Sprinkle with feta cheese and drizzle with vinaigrette. Fold into a packet and seal the edges.
3. 3 Bake in preheated oven until vegetables are tender, about 30 minutes. Open the foil packet, turn the oven onto Broil, and broil until the feta lightly browns. Add the grape tomatoes and serve.

By BBLUELINE

Ingredients

• ✓ black olive
• chicken breast
• cream cheese
• feta cheese
• tomato
• onion
• spinach

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
3. 3 Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
4. 4 Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By chikkin

Ingredients

• ✓ black olive
• spaghetti squash
• olive oil
• onion
• garlic
• tomato
• basil

Instructions

1. 1 Bring a very large pan of water to a boil. Add spaghetti squash and cook until it pierces easily with a fork, 20 to 30 minutes.
2. 2 While squash is cooking, heat olive oil in a skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and saute for 3 minutes. Stir in tomatoes and cook until heated through, about 3 minutes.
3. 3 Remove squash from the boiling water. Let cool slightly, then use oven mitts and cut squash lengthwise. Scoop out and discard seeds.
4. 4 Use a long fork to pull out strands of spaghetti squash into a serving bowl. Add sauteed veggies, basil, and olives and toss to combine.

By Stacey

Ingredients

• ✓ black olive
• feta cheese
• olive oil
• lemon juice
• garlic
• sun-dried tomato
• oregano

Instructions

1. 1 In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.

By Michael Wells

Ingredients

• ✓ black olive
• linguine pasta
• tomato
• olive oil
• garlic
• mushroom
• oregano
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While pasta is cooking peel blanched tomatoes and chop.
3. 3 In a large skillet over medium heat, heat olive oil. Stir in garlic and mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.
4. 4 To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.

By Mary

Ingredients

• ✓ black olive
• tomato
• red onion
• sea salt
• oregano
• green bell pepper
• cucumber
• olive oil
• feta cheese

Instructions

1. 1 Cut tomatoes into wedges over a large serving bowl so that any extra juices land in the bowl with tomato wedges. Add onion slices and oregano, then season liberally with salt; mix to combine. Allow tomatoes to sit at room temperature until juices have released, at least 20 to 30 minutes or up to 2 hours.
2. 2 Mix in bell pepper, cucumber, and olives just before serving. Top with feta cheese and drizzle with olive oil.

By Diana Moutsopoulos

Ingredients

• ✓ black olive
• butter
• red bell pepper
• shrimp
• garlic
• greek seasoning
• cherry tomato
• cucumber
• romaine lettuce
• feta cheese

Instructions

1. 1 Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
2. 2 Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.

By Ashley DeStefano

Ingredients

• ✓ black olive
• red bell pepper
• green bell pepper
• cucumber
• tomato
• red onion
• feta cheese
• vegetable oil
• white wine vinegar
• salt

Instructions

1. 1 In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives.
2. 2 Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve.

By SKEHLER

Ingredients

• ✓ black olive
• tomato
• cucumber
• red onion
• basil
• oregano
• feta cheese
• greek salad dressing
• black pepper
• basil

Instructions

1. 1 Gently mix tomatoes, cucumber, red onion, olives, 1/4 teaspoon chopped basil, and oregano together in a large bowl; top with feta cheese. Pour Greek dressing over salad and season with black pepper. Garnish salad with a sprig of fresh basil.

By Laurie Gee

Ingredients

• ✓ black olive
• red onion
• lime
• watermelon
• feta cheese
• cilantro
• parsley
• olive oil
• salt
• black pepper
• brown sugar

Instructions

1. 1 Mix red onion and lime juice together in a bowl. Refrigerate until onion turns bright pink, about 30 minutes.
2. 2 Add watermelon, feta cheese, olives, cilantro, parsley, and olive oil to the onion mixture; mix well. Season with salt and pepper. Add brown sugar if lime juice tastes too sharp.

By Lee Jackson

Ingredients

• ✓ black olive
• chickpea
• cucumber
• cherry tomato
• red onion
• salad dressing
• garlic
• lemon
• feta cheese
• garlic salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine beans, cucumbers, olives, tomatoes, red onion, salad dressing, garlic, lemon juice, feta cheese, garlic salt, and pepper in a large serving bowl.
3. 3 Toss together until well combined. Refrigerate for 2 hours before serving. Serve chilled.

By Kim Fusich

Ingredients

• ✓ black olive
• penne pasta
• vegetable oil
• lemon juice
• basil
• black pepper
• garlic salt
• tomato
• green bell pepper
• onion
• cucumber

Instructions

1. 1 Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.
2. 2 In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
3. 3 In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.

By Sara Hardy