It's Greek To Me! Pasta Salad!

By Colleen Sowa
@colleenlucky7

This is one of our favorite pasta salads! The flavors just "Pop" in your mouth!

I created this recipe a few years ago after having something similar in Chicago while dinning out... it was a hit the first time I made it and is requested several times a year.

This is a show stopper to take to a pot luck! Everyone always asks for the recipe!

Rating:

★★★★★ 4 votes

Comments:

17 Comments

Serves:

10 - 15

Prep:

15 Min

Method:

Stove Top

Ingredients

3/4 c: olive oil
1/2 c: lemon juice, fresh
1/4 c: red wine vinegar
2 Tbsp: mint, fresh (or dried) minced fine
1 1/2 Tbsp: each: fresh or dried oregano and fresh or dried basil (crushed)
5 clove: garlic (finely minced)
1/3 tsp: sea salt
1/3 tsp: ground black pepper
1 Tbsp: anchovy paste (optional)
5 c: raw pasta of choice (i use fusilloni) (cook as directed on package)
1 - 2 c: grape tomatoes
2 - 4: green onions (sliced thin)
1/2 - 1 c: kalamata olives (pitted)
1/2 - 1 c: green olives (pitted)
1 - 5 oz: (up to a cup) feta cheese (crumbled) (to taste)
1 - 2 c: grilled chicken breast (sliced or cubed)
6 - 12 medium: greek style hot peppers

How to Make It's Greek To Me! Pasta Salad!

Step-by-Step

1Use a whisk to beat together the dressing ingredients. Refrigerate until needed.
2Cook the pasta according to the directions on the package.

Rinse. Drain well.
3Place all of the salad ingredients into a large bowl and gently but thoroughly toss together.

Put in a covered container and refrigerate about 2 to 3 hours.

Serve family style or in individual bowls.