Greek Pasta Salad
Quick Cooking
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Chock-full of tomato, red and green pepper and tricolor spirals, this full-flavored salad is as attractive as it is delicious. Dawna Waggoner of Minong, Wisconsin adds feta cheese and black olives to the medley before coating it with a speedy homemade dressing.
SERVINGS: 10-12
CATEGORY: Salads
METHOD:
TIME: Prep: 15 min. + chilling
Ingredients:
- 3 cups uncooked tricolor spiral pasta
- 1 medium tomato, cut into wedges
- 1 small sweet red pepper, julienned
- 1 small green pepper, julienned
- 4 ounces crumbled feta cheese
- 1/2 cup sliced ripe olives
- DRESSING:
- 2/3 tablespoon olive oil
- 1/4 cup minced fresh basil
- 3 tablespoons white vinegar
- 2 tablespoons chopped green onions
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
Directions:
Cook the pasta according to package direction's rinse in cold water and drain. Place in a large serving bowl; add the tomato, peppers, feta cheese and olives.
In a blender, combine the dressing ingredients; cover and process until smooth. Pour over salad; toss to coat. Cover and refrigerate for 2 hours or overnight. Toss before serving. Yield: 10-12 servings.