Greek Pasta Salad

By lauramae

Pasta salad that's gone Greek! Feta cheese, red onions, cucumbers, olives and tomatoes are added to pasta with a Greek dressing to make this Greek Pasta Salad.

Ingredients

• 5 oz dry Lasagnettes pasta, uncooked, about 1 1/2 cups
• 1/2 pint cherry tomatoes, sliced in half
• 1 cup cucumber, diced, seeded, peeled or unpeeled
• 1 cup pitted Kalamata olives, drained
• 1/2 cup red onion, diced
• 3 ounce good quality feta cheese, crumbled
• 1/4 cup Greek salad dressing (recipe follows)
• Coarse ground black pepper
• Oregano to taste
• GREEK SALAD DRESSING
• 1 teaspoon chili stone ground mustard*
• 1/4 cup white wine vinegar
• 1/2 cup olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon dried basil

Details

Servings 4
Adapted from amazingpinterestworld.blogspot.com

Preparation

Step 1

Cook pasta according to package directions. Drain in a colander, rinse with cold water, and drain again.

Transfer to a large bowl, add tomatoes, cucumber, olives, onions, and feta cheese. Toss together.

Make the Greek salad dressing. Place all ingredients in a jar with lid, and shake well to mix. Store in the refrigerator.

Cook’s Note: This is a vinaigrette. For a creamy dressing, puree all ingredients but the oil in a blender or food processor. Then, while the blender is running, carefully add the oil. Mix until creamy. Fresh herbs are best, but I didn’t have any, so I used dried.

Drizzle dressing over pasta; toss to coat. Cover and chill in refrigerator for 2 hours to 24 hours. Sprinkle black pepper and oregano. Makes 4-6 servings.

Cook’s Note: Play with the ingredients and adjust according to preference. There will be more dressing than you need for the salad. Save in the refrigerator for another day/salad.