Let me just say right out of the gate that I’m not Greek. Not even a little bit. But, my appreciation for Greek food borders on obsession. There…I said it. I love Greek food. I love the foundational flavors of Greek food; lemon, oregano, salty and savory. Few things make me smile more than stuffed grape leaves. Now you know. So, when I needed to put together a pasta salad I went all Greeky…flavor-wise anyway.
So, here’s my Greek Garden Pasta Salad.
1 box farfalle (bow tie) pasta (I use Barilla mini-farfalle)
2 lg red bell peppers, finely chopped
2 carrots, grated
3 zucchini, peeled and finely chopped
1 cup diced tomatoes (I used grape tomatoes sliced in half)
1 small red onion, diced
1 bunch fresh cilantro, roughly chopped
1 pkg feta cheese, crumbled
2 tsp garlic powder or granulated garlic
2 tsp dried oregano
2 tsp dried basil
2 tsp onion powder
2 tsp Dijon mustard
1 tsp pepper
1 tsp salt
1 tbsp sugar
3/4 cup red wine vinegar
3/4 cup good olive oil
1. Prepare veggies and place in extra-large mixing bowl.
2. Prepare pasta according to directions and drain in colander. Rinse immediately with cold water to stop the cooking process. Don’t over-cook or your pasta will be mushy. Drain pasta well and add to veggies in bowl. Add feta cheese and toss well.
3. For the dressing, place the first nine ingredients in a blender, then place lid on and drizzle olive oil in slowly while blending to create an emulsion.
4. Drizzle dressing over pasta salad and toss well. Chill for 2 hours or more.