Greek Pasta Salad

By sdonatell

Ingredients

• Dressing:
• 1 cup extra virgin olive oil
• 2/3 cup red wine vinegar
• 1/8 cup fresh lemon juice
• 2 Tablespoons sugar
• 2 teaspoons dried parsley
• 2 teaspoons dried oregano leaves
• 1-1/2 teaspoons finely minced fresh garlic
• 1 teaspoon table salt
• 1 teaspoon coarse ground black pepper
• Salad:
• 2 (12 ounce) packages orecchiette pasta
• 1 (14.5 ounce) can garbanzo beans, drained and rinsed
• 3 cups chopped English cucumbers
• 30 grape tomatoes, sliced lengthwise
• 1/3 cup finely shopped red onion
• 7 ounces feta cheese, cubed or crumbled
• 1 (9.5 ounce) jar sliced Kalamata olives, drained
• 1-1/4 cups artichoke hearts marinated in oil, halves and quarters, chop them if too big
• 1/8 cup fresh oregano leaves

Preparation

Step 1

For the dressing, add all ingredients to a quart-size mason jar and shake until fully combined. Let it sit for at least two hours so the flavors meld. The dressing can easily be made up to two days in advance and kept in the refrigerator.
Cook the pasta in salted water according to package directions. Drain and rinse well, making sure the pasta is cooled down and the shells aren't sticking together.
When the pasta has cooled, transfer it to a large bowl and toss it with the dressing until fully combined. Add the garbanzo beans, cucumbers, tomatoes, red onion, feta cheese, olives, artichoke hearts and oregano leaves. Toss together with the pasta.
Cover the bowl with plastic wrap and refrigerate for at least four hours, or up to 24 hours.