Whisk oil, lemon juice, vinegar, garlic, oregano, salt and pepper until combined. Set aside.
Combine pasta, tomatoes, celery, cucumber, green onions, bell peppers, parsley, feta cheese, olives, and pepperoncini in a large serving bowl. Pour dressing over salad and dtoss to coat. Cover and refrigerate 2 to 3 hours to allow flavors to blend.
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 206 (79%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 30.3mg||9 %|
|Sodium 479.4mg||17 %|
|Potassium 301.4mg||8 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 6.2g|
|Protein 6.4g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 260
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