Ingredients
3 cups cooked small shell pasta1 cup halved cherry tomatoes1 cup whole pitted ripe olives1 cup pepperoncini, thinly sliced3 tablespoons olive oil3 tablespoons lemon juice1 garlic clove, minced1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano1 teaspoon salt1/4 teaspoon pepper
Preparation
In a bowl, combine the pasta, tomatoes, olives and pepperoncini. In a small bowl, combine the oil, lemon juice, garlic, oregano, salt and pepper. Pour over pasta mixture and toss to coat evenly. Cover and refrigerate for at least 3 hours.
