This pasta salad is one of my faves. It’s quick and easy and completely from scratch. That’s right folks, no bottled salad dressing over here. I think the hardest part of this was using a Swiss Army knife to open the can of olives…
One day we will find our can openers. I refuse to buy another one because I’m pretty sure we have at least 2, maybe even 3, lurking in some unpacked boxes. Until then, we’ll have to rely on good ol’ Mr. Swiss.
Greek Pasta Salad
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon ground black pepper
1 pound short pasta of choice, cooked and drained
8 ounces white button or cremini mushrooms, sliced
1 cup cherry or grape tomatoes, halved
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup feta cheese, crumbled
1/2 cup chopped green onions
1/2 cup red onion, thinly sliced
4 ounce can whole black olives, drained and rinsed
- Whisk together olive oil, vinegars, garlic powder, basil, oregano, and pepper.
- In a large bowl, combine cooked pasta and vegetables. Pour dressing over top, mixing thoroughly.
- Cover and refrigerate several hours, or overnight if possible.
- Sprinkle with feta right before serving.