Saturday, April 18, 2015

Greek Pasta Salad

I planned to make this recipe for 6 months before I finally made it!  Our puppy requires a lot of attention and this is the first dinner I cooked that was more complicated than hot dogs and a can of pork and beans.  I made it while she was milling around my feet, and she didn't pee on the floor or anything :D

That success apart, this is a really good pasta salad.  I halved the recipe, but it still made a lot.  You know it's good if you still are looking forward to eating it 4 or 5 days later!  We liked it so much that I plan to make it again once the weather warms up a bit.
The recipe is from the blog Rocky Mountain Woman.  My only changes (other than halving the recipe) were to use roasted bell peppers instead of sundried tomatoes (I couldn't find any at the store), and I cut way back on the dried oregano.

As a side note, the dip pictured with the raw veggies in this photo is Dilly Dip.

Greek Pasta Salad

1 lb assorted dry pasta
15 oz can small whole olives, drained and rinsed
12 oz jar roasted bell peppers, diced
1/2 of a 12 oz jar sliced peperoncinis, drained
7 oz container crumbled feta cheese
for dressing:
3 Tbsp apple cider vinegar
1/3 C olive oil
1 tsp dried oregano
1/2 tsp dried basil
 1 tsp Worcestershire sauce
1 1/2 tsp dijon mustard

Cook pasta in salted water, drain, and rinse with cold water until pasta is chilled.  Drain thoroughly.  Stir in olives, roasted peppers, peperoncinis, and feta.

In a medium bowl, whisk together dressing ingredients until everything is incorporated.  Pour over pasta salad, stir, and refrigerate for a couple of hours before serving.

Yield:  Depends on whether you do this as a main dish or side, but about 8-16.

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