A super flavorful pasta salad tossed with all the classic ingredients of a Greek Salad.
Equipment
- Pasta Pot
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
Instructions
- Bring 1 gallon of water to boil in a large pot.
- 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.
- 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.
- Place pasta in a large bowl and toss with ½ of vinaigrette. Chill in refrigerator.
- Once pasta has chilled for about 30 minutes, add remaining ingredients EXCEPT remaining vinaigrette. Chill in refrigerator for at least 1 hour.
- Just before serving, add remaining dressing and toss to coat.
Nutrition
Calories: 229kcal
