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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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I found a greek dressing recipe that we liked from Zaar (I think it was one of Kittencal's) and went from there. My DH loves just about anything with Feta on it. I don't use fresh basil enough to keep it on hand so I use a jarred kind (Polaner Chopped ready to use). The salad is best if you let the dressing chill but I have made it at the last minute also, I just make the dressing first and chill while doing the rest. Ingredients:
3/4 cup olive oil |
6 tablespoons red wine vinegar |
1/2 teaspoon sugar |
1/2-3/4 tablespoon oregano |
3/4 tablespoon fresh basil |
1/2 tablespoon salt |
1/2 tablespoon onion powder |
1 garlic clove, minced |
3/4 tablespoon dijon mustard |
2 tablespoons parmesan cheese, grated |
1 1/2 cups spiral shaped pasta |
1 small red onion, chopped |
2 small celery ribs, thinly sliced |
1/4 cup sun-dried tomato, julienne-cut, cut in half (either cover with boiling water or place in bottom of strainer and drain the pasta over them) |
1/4 cup kalamata olive, sliced |
1/2-3/4 cup feta cheese, crumbled |
Directions:
1. Combine the dressing ingredients and mix well, chill for at least 1 hour.
2. Cook the pasta according to package directions and drain, do not rinse.
3. Combine all ingredients, in a medium sized bowl with the pasta and tomatoes on top, pour a small amount of the dressing over the hot pasta and toss gently to coat. Add more dressing so that all ingredients are well coated.
4. Chill before serving.
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