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 Pasta Salad
Greek Salad Dressing:
- 1 cup olive oil
- ¼ cup lemon juice
- ¼ cup red wine vinegar
- ¾ teaspoon salt
- 2 teaspoons sugar or to taste
- 2 teaspoons dried oregano leaves
- 2 cloves garlic minced
Pasta salad ingredients:
- 4 cups cooked pasta your choice of type
- 1 long cucumber
- 2 fresh tomatoes
- 3 pickled artichokes
- 1 fresh green or red or yellow pepper chopped
- 1 teaspoon roasted red pepper from a jar
- ½ red onion thinly slice
- ½ cup Kalamata Olives
- ½ cup 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.