Greek Pasta Salad Recipe

Ingredients

• 1 pound fusilli pasta, or pasta shape of your choosing
• 1-2 tablespoons salt
• 1/3 cup red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon sugar
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup olive oil
• 1 tablespoon oil from sun-dried tomatoes,, optional
• ½ red onion,, finely diced
• 1 pint cherry or grape tomatoes
• ¾ cup kalamata olives
• ½ large cucumber,, diced
• 2 tablespoons chopped sun-dried tomatoes packed in oil
• 1 cup crumbled feta cheese
• 2 tablespoons chopped fresh dill
• pepperoncini,, optional

Equipment Pasta Pot

Steps

1. 1

   Bring 1 gallon of water to boil in a large pot.

2. 2

   Make vinaigrette while water is coming to a boil. In a medium bowl combine red wine vinegar, lemon juice, garlic powder, sugar, oregano, and salt and pepper. Slowly whisk in olive oil and sun-dried tomato oil.

3. 3

   When water comes to a boil add 1-2 tablespoons of salt and pasta. Cook until al dented. Drain, rinse in warm water, and drain again.

4. 4

   Place pasta in a large bowl and toss with ½ of vinaigrette. Chill in refrigerator.

5. 5

   Once pasta has chilled for about 30 minutes, add remaining ingredients EXCEPT remaining vinaigrette. Chill in refrigerator for at least 1 hour.

6. 6

   Just before serving, add remaining dressing and toss to coat.