Greek Pasta Salad | Blue Jean Chef - Meredith Laurence

Name: Greek Pasta Salad | Blue Jean Chef - Meredith Laurence
Ingredients: 1 pound dried rotini or fusilli; 4 tomatoes, (cut into wedges OR 1 pint cherry tomatoes, halved); 1 cucumber, (peeled and cubed (about 2 cups)); 1 half red onion, (thinly sliced and soaked in cool water for 10 minutes (about ½ cup)); 1 red pepper, (chopped (about 1 cup)); 1 cup Kalamata olives, (pitted and halved); 1½ cups feta cheese, (crumbled or cubed); ¼ cup chopped fresh basil or mint; 1/3 cup red wine vinegar; 1 clove garlic (crushed); 1 teaspoon dried oregano; pinch dried marjoram; salt and freshly ground black pepper (to taste); 2/3 cup olive oil

"This Greek Pasta Salad recipe is perfect for entertaining and feeding a crowd - you can make it ahead of time and serve it room temperature...."

INGREDIENTS

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1 pound dried rotini or fusilli

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4 tomatoes, (cut into wedges OR 1 pint cherry tomatoes, halved)

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1 cucumber, (peeled and cubed (about 2 cups))

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1 half red onion, (thinly sliced and soaked in cool water for 10 minutes (about ½ cup))

•

1 red pepper, (chopped (about 1 cup))

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1 cup Kalamata olives, (pitted and halved)

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1½ cups feta cheese, (crumbled or cubed)

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¼ cup chopped fresh basil or mint

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1/3 cup red wine vinegar

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1 clove garlic (crushed)

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1 teaspoon dried oregano

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pinch dried marjoram

•

salt and freshly ground black pepper (to taste)

•

2/3 cup olive oil

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