Greek Pasta Salad

Yields 6 servings

No summer recipe collection feels complete without a dependable pasta salad. This Greek-

inspired version is one you’ll find yourself coming back to again and again. It’s bright, flavorful,

easy to prepare ahead of time, and only gets better as the flavors meld together.

Salad:

instructions

2 Persian cucumbers

1 pint Grape tomatoes, halved

1 Red bell pepper, diced

1/2 cup Black or Kalamata olives, sliced

1/2 small red onion, diced or very thinly sliced

6 oz Crumbled feta cheese

2 tablespoons Dill, chopped

1/3 cup oil packed sun-dried tomatoes, chopped

1/4 cup fresh Parsley, chopped

12 oz cooked Pasta

Dressing:

1/2 cup olive oil

2 tablespoons lemon juice

1/4 cup red wine vinegar

2 frozen garlic cubes (or 2 cloves garlic, minced)

2 teaspoon dried oregano

Teaspoon dried parsley

1 teaosoon tablespoon salt

1/2 teaspoon black pepper

1. Bring a large pot of generously salted water

to a boil. Cook the pasta according to

package directions or a drop more so it’s

mushy you don’t want el dente here. Drain,

rinse under cold water, and let cool

completely.

2. In a small bowl or jar, whisk together the olive

oil, lemon juice, red wine vinegar, garlic,

dried oregano, dried parsley, kosher salt, and

black pepper until well combined.

3. In a large serving bowl, combine the cooled

pasta, cucumbers, grape tomatoes, red bell

pepper, olives, red onion, sun-dried

tomatoes, dill, and parsley.

4. Pour the dressing over the salad and toss well

until everything is evenly coated