“It’s Greek to Me” Pasta Salad

Dressing:

2 tablespoons freshly squeezed lemon juice

½ cup olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

1 clove garlic, crushed


Salad:

3 cups fusili, cooked according to package directions

1/3 of a 7-oz. jar of Melissa’s Fire Roasted Sweet Red Bell Peppers, sliced into strips

1 9-oz. pkg. Melissa’s Peeled & Steamed Garbanzo Beans 

1 English cucumber, seeded and diced

1/2 cup pitted Kalamata olives

1 14.5 oz. jar Hearts of Palm, sliced into coins

1 ½ cups feta cheese, crumbled

½ cup fresh Italian parsley, chopped

1/4 red onion, thinly sliced

 

In a small mixing bowl, whisk together lemon juice, oil, salt, pepper, oregano, and garlic until thick and creamy; chill. In a large mixing bowl combine remaining ingredients. Toss salad ingredients with dressing gently to coat. Serve immediately.

 

Serves 6 to 8
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