Sunday, July 5, 2009

Greek Pasta Salad

1 lb fusilli pasta
1/2 red pepper, chopped
1/2 green pepper, chopped
1/3 English cucumber, chopped
2 tomatoes, chopped
1/2 cup red onion, chopped
1/2 cup feta cheese, crumbled
1/2 cup Kalamata olives
1/4 cup chopped flat-leaf parsley

1/3 cup olive oil
2 tbsp lemon juice
2 tbsp red wine vinegar
1 tsp dried oregano
2 garlic cloves, minced
1/4 tsp salt
Generous grinding of black pepper

Cook pasta according to package directions. Drain and rinse in cold water. Refrigerate while chopping vegetables.
Chop vegetables. Combine all dressing ingredients in a jar and shake to blend.
Put cold pasta, cheese, olives and vegetables into a bowl and toss with dressing.

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