Let's see a show of hands... Who likes Greek salad?
Me!
Another show of hands... Who likes pasta salad?
Me! (Again.)
Last one... Who likes them mixed together?
Definitely me!
A little history...
When I was a teenager (many moons ago), my parents tried a salad like this at a deli & it was delicious! My mom, being the great cook that she is, decided to see if she could replicate it. She did, to our delight, with great success! So, thank you to my mom, for passing this recipe on to me when I got married & learned to cook. :)
And now, I pass it on to you to enjoy.
Greek Pasta Salad
serves 6-8
1 small package tri-coloured pasta spirals (about 3 cups dry)
1 small container (about a cup) solid feta cheese (or crumbles, if you prefer)
1 small container (about a cup) whole Kalamata olives (or sliced & pitted if you prefer)
1 package grape tomatoes
1 cucumber, sliced
1 green or red bell pepper, chopped
Dressing:
1/2 cup olive oil
1/8 cup red wine vinegar
1/8 cup lemon juice
1/4 cup chopped fresh parsley or 2 Tbsp. dried
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. oregano
1/8 tsp. garlic powder
Cook pasta according to package directions. Drain & rinse in cool water. Set aside to cool completely.
In a large salad bowl, combine the cheese, olives, tomatoes, cucumber, & bell pepper.
Mix together all dressing ingredients.
Add the cooled pasta & dressing to the veggies, cheese, & olives. Toss to mix. Refrigerate until ready to serve.
This Greek Pasta Salad a perfect, easy supper dish - especially because it's served cold. You can also (as I do, sometimes) add a skewer of Greek souvlaki to "beef it up" a bit. Summer or winter - I make this all year round!
Enjoy your day!
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