This Greek inspired pasta salad recipe is a very versatile dish. If you don’t have or like some of the ingredients you can leave them out. The main thing is getting the dressing right. A good rule of thumb when making any salad dressing is to use half the amount of vinegar to oil. So if you use one cup oil, just use half a cup of vinegar and you can add a bit of sugar to cut the sharpness of the vinegar.
Just a note of caution, when making any dressing, if fresh ingredients are used in the making of the dressing then just store it in the fridge for 3-5 days, otherwise there is a risk of botulism. Besides, dressing is so easy to whip together and tastes better when it’s made fresh anyways.
I have a weakness… its pasta; I eat pasta way too often, and I love every bite
- Greek Salad Dressing:
- I cup olive oil
- 1/4 cup lemon juice
- 1/4 cup red wine vinegar
- 3/4 teaspoon salt
- 1 or 2 teaspoons sugar taste dressing before adding more sugar
- 2 teaspoons dried oregano leaves
- 2 cloves garlic minced
- Pasta salad ingredients:
- 4 cups cooked pasta (your choice of type)
- 1 long cucumber
- 2 tomatoes
- 3 pickled artichokes
- 1 fresh green, red or yellow pepper cut in slices or cubed
- 1 roasted red pepper from a jar
- 1/2 red onion thinly slice
- Handful of Kalamata Olives and Feta Cheese
- Put all dressing ingredients in a jar with a tight fitting lid and shake well. Leftover dressing can be refrigerated 3-5 days.
- Cook pasta according to directions on package, let pasta cool. Add vegetables of your choice, toss with dressing and top with olives and cheese.