Spring Greek Pasta Salad Recipe

By ezunich

Ingredients

• VINAIGRETTE:
• 4 cups veggie rotini or other spiral pasta (about 12 ounces)
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon water
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh oregano or 1 tablespoon dried oregano
• SALAD:
• 3 large tomatoes, seeded and chopped
• 1 medium sweet red pepper, chopped
• 1 small cucumber, seeded and chopped
• 1 small zucchini, chopped
• 1 small red onion, halved and thinly sliced
• 1/3 cup sliced pitted Greek olives, optional
• 1 cup (4 ounces) crumbled feta cheese

Details

Servings 16
Preparation time 15mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

Cook pasta according to package directions. Drain; rinse with cold water and drain well.

In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano.

In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving.
Yield: 16 servings (3/4 cup each).