Monday, August 27, 2012

Greek Pasta Salad

I could eat this every.single.day. Its my favorite. I just love it. I love feta, and olives, and tomatoes. And the zingy dressing. Gah.



1/3 cup olive oil
1/3 cup red wine vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp dried oregano
1 tsp dijon mustard
1/2 tsp salt
1/2 tsp vinegar

1 lb pasta of choice (tortilini is a good choice too!)
1 pint cherry tomatoes, halved
4 oz of feta, crumbled
1 small can of diced or sliced black olives, drained
1 cup of frozen peas (optional, I don't always)

First, put all the dressing ingredients into a airtight container and shake to combine. Let sit to hydrate the dried herbs

Cook the pasta according to the package. Drain and rinse with cold water. Mix all ingredients together with most of the dressing. Serve room temp or chilled. Reserve remaining dressing (is fine not refrigerated) to add to the salad if it needs it

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