Greek Pasta Salad

Julie Weisman

Ingredients

Dressing:
2/3 cup olive oil
6 tablespoons lemon juice
1/4 cup red wine vinegar
4 cloves garlic, minced
3 tablespoons fresh oregano, minced
1 teaspoon salt
1 teaspoon pepper

Salad:
12 ounces spiral, rotini or shell pasta, cooked al dente
2 regular or 4 Roma tomatoes (I actually used grape tomatoes and it worked very well – it looked pretty and there was no cutting involved.)
1 cucumber, peeled, seeded and chopped
5 green onions, chopped
2 small green peppers, chopped
1 1/2 cups chopped fresh parsley
12 ounces feta cheese, crumbled (about 3 cups)
20 Greek olives, pitted

Whisk dressing ingredients together and set aside. Combine salad ingredients in serving bowl. Pour dressing over and toss to coat. Cover and refrigerate 2-3 hours to allow flavors to blend.

Serves 8-10

Julie Weisman is an indispensable member of the ShalomBoston.com staff. She also happens to be a great cook and has contributed many popular recipes to the ShalomBoston.com Food Page. To see all our recipes, go to http://www.shalomboston.com/recipefile.php.