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Greek Pasta Salad

Thursday, April 12, 2012

Recipe adapted from and suggested by Tom Hankes.

This is a very easy and tasty side dish that will please just about anyone.  As with similar pasta dishes, many of the ingredients can be substituted out for whatever you have on hand.  For this particular recipe, I chose to substitute out the black olives with some red onion (personal preference).  As long as you stay with the Greek feel by using ingredients such as olive oil, feta, tomatoes, cucumber, garlic, basil, and/or olives (to name a few), you're set.


1 pound dried pasta
1 red pepper, sliced
1 green pepper, sliced
3/4 cup black olives, halved
1 cup Parmesan cheese, shredded
4 to 6 ounces feta cheese, crumbled
1 cup cherry tomatoes, halved

1/4 cup red onion, sliced

3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon garlic salt
1 tablespoon garlic powder
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh basil, finely chopped


To begin, bring a large pot of water to a boil, season with salt, and cook the pasta until al dente.  Drain in a colander, and rinse with cold water until the pasta is cool to the touch.

For the vinaigrette, whisk together the red wine vinegar, garlic salt, garlic powder, and herbs in a medium bowl.  Slowly add the olive oil while whisking continuously.

In a large mixing bowl, combine the cooled pasta with the vinaigrette, vegetables, and cheeses.  Toss well, and let sit in the refrigerator for several hours before serving.

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