Spring Greek Pasta Salad

By ccavaletti

Ingredients

• 4 c veggie rotini or other spiral pasta (about 12 oz)
• VINAIGRETTE
• 1/4 c olive oil
• 3 Tbsp lemon juice
• 2 Tbsp balsamic vinegar
• 1 Tbsp water
• 3 garlic cloves, minced
• 1 tsp salt
• 1/4 tsp pepper
• 3 Tbsp minced fresh oregano or 1 Tbsp 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 c sliced Greek olives, optional
• 1 c (4 oz) crumbled feta cheese

Details

Servings 16

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 feta; toss to combine.

Refrigerate, covered, until serving.

From Taste of Home, April/May 2015