Greek Pasta Salad

This pasta salad is filling but not too heavy, and is a definite crowd pleaser.  I came up with the recipe trying to copy an expensive pasta salad that we used to buy all the time.

It makes a lot, so I would recommend cutting the recipe in half unless it’s for a party.

You will need:

for the dressing:

1 cup olive oil

2 1/2 t. garlic powder

2 1/2 t. dried oregano

2 1/2 t. dried basil

2 t. salt

2. t. black pepper

2 t. onion powder

2 t. dijon mustard

1 cup red wine vinegar

for the rest:

1 box of mini penne pasta

1 can of black olives

1 green pepper finely sliced

1 small red onion finely sliced

6 oz. crumbled feta cheese

Directions:

  1.  Cook the pasta to al dente in boiling, lightly salted water.  Drain, rinse with cool water and set aside
  2. Combine all the ingredients for the dressing EXCEPT the red wine vinegar.  Add the vinegar last, while whisking quickly to combine.
  3. In a large serving bowl, toss the pasta and dressing together, then add the olives, green pepper, red onion, and crumbled feta.
  4. Cover and chill at least four hours.

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