Greek Pasta Salad
8 oz. elbow macaroni, uncooked-- *I usually use tricolor fusilli*
1/2 cup red onion, cut vertically into slivers
1/2 cup chopped green pepper
1 large cucumber, peeled, cut lengthwise into quarters then thinly sliced
2 large tomatoes, chopped
12 pitted black olives
3/4 cup feta cheese
Dressing :
2 Tbsp vegetable oil
2 Tbsp Water
2-1/2 Tbsp red wine vinegar
1 clove of garlic, minced
2 tsp dried oregano
Salt and freshly ground pepper to taste
Directions: Cook macaroni/pasta according to package directions. Drain, rinse under COLD water and drain again. Place pasta in large bowl. Add veggies and cheese. Mix well. Combine dressng ingredients in a separate container--mix them well and pour over pasta, veggies and cheese. Chill overnight or several hours.
Cook'sNote: I usually don't follow this exactly, sometimes I don't have olives or red onion so I just make do with the other ingredients. You may find that you need to make more dressing depending on how much "stuff" you put in, but let the salad sit for awhile first before doing this as the vegetables tend to "weep" and make it just right.
Submitted by MelissaDH
Vegetables, Side Dishes & Salads
RecipeBox Index
