I've had this recipe in my personal cookbook for about 15 years. It is my version of a dish from a restaurant in Athens, GA. I don't think I've made it since I moved away from Athens in 1997. I'm not sure why.
I guess when I looked at the ingredients more recently, it seemed like it was missing something, like maybe it needed more sauce?
Now, I'm really sad that I haven't been making it on a regular basis. Eddie even asked me why I had been hiding this dish from him. Not to worry, sweetie, we will be adding this to the rotation.
8 ounces cooked thin spaghetti
1/4 cup pitted and sliced Greek olives
1/2 cup crumbled feta cheese
3 Roma tomatoes, seeded and coarsely chopped
1/4 cup sliced or chopped banana peppers
3 tablespoons basil pesto
1 tablespoon olive oil (adjust oil based on how much oil is in your pesto)
After draining pasta, combine all ingredients in same pot. Return to stove and cook a few minutes until other ingredients are warm.
Yield: 2 - 3 main dish servings
Optional: Top with a grilled or sautéed chicken breast seasoned with Greek or Italian seasoning.