“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