Greek Pasta Salad

3 cups corkscrew pasta, cooked according to package directions

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 (or 1-2 teaspoons fresh, chopped)

1 clove garlic, crushed

2 medium tomatoes, seeded and diced

1 green bell pepper, cut into thin strips

1 English cucumber, seeded and diced

12 pitted Kalamata olives

1 small jar marinated artichokes

1 ½ cups feta cheese, crumbled

½ cup fresh Italian parsley, chopped

4 scallions, 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 pasta, tomatoes, green pepper, cucumber, olives, feta cheese, parsley, and green onions. Toss salad ingredients with dressing gently to coat. Serve immediately. 

 

Serves 6 to 8

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