Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, greek pasta salad (version 2). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Greek Pasta Salad (Version 2) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Greek Pasta Salad (Version 2) is something that I have loved my entire life. They’re nice and they look wonderful.
Cook Pasta according to package directions. Drain Pasta and pour it into a Large Mixing Bowl, and allow it to cool. Add all of the Salad Ingredients to the bowl and fold them in. Add the Salad Dressing in and mix until you have the amount you prefer.
To begin with this particular recipe, we have to prepare a few components. You can cook greek pasta salad (version 2) using 20 ingredients and 4 steps. Here is how you can achieve it.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Greek Pasta Salad (Version 2):
- Take Dressing
- Make ready 2-3 Tbsp Dijon Mustard
- Take 1 Lemon (Juice)
- Get 1⁄2 Cup Red Wine Vinegar
- Get 1⁄2-2⁄3 Cup EV Olive Oil
- Get 4 Cloves Garlic (Minced)
- Take 6 Tbsp Fresh Parsley (Chopped)
- Get 3-4 tsp Dried Oregano
- Prepare Salt (To Taste)
- Take Pepper (To Taste)
- Get 1 tsp Sugar (Optional)
- Make ready Salad
- Make ready 1 lb Rotini Pasta
- Take 2 Cans Large Black Olives (Whole, Halved, or Sliced)
- Get 1 Large English Cucumber (Or 2 Small to Medium Ones)
- Take 1-2 Cups Diced Roma Tomatoes (Seeded) (@ 3 Tomatoes)
- Get 1-2 Cups Diced Red Bell Peppers (Seeded)
- Prepare 1 Cup Carrots (Julienned) (Optional)
- Take 8 oz Feta Cheese
- Get 1⁄2 Cup Freshly Grated Parmesan Cheese (Optional)
Perfect for summer parties or potlucks! This quick, healthy Greek pasta salad recipe is tossed with all the elements of a Greek salad–plus chickpeas for added protein. This pasta salad holds well in the refrigerator or a cooler and tastes even better as the pasta absorbs the tomato-infused vinaigrette. In a small bowl, combine the pasta, tomatoes, olives and capers.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Instructions to make Greek Pasta Salad (Version 2):
- Mix all Dressing Ingredients in a Jar or a Bowl EXCEPT the Olive Oil. Slowly pour in the Olive Oil while whisking. Use as much or as little as it takes to get the desired consistency. Refrigerate.
- Wash and Prep all the Veg. and Cheeses. Cook Pasta according to package directions. Drain Pasta and pour it into a Large Mixing Bowl, and allow it to cool.
- Add all of the Salad Ingredients to the bowl and fold them in. Add the Salad Dressing in and mix until you have the amount you prefer. You may use all of the Dressing. Cover and Refrigerate for at least 1 Hour, though it's best after several hours. Enjoy!
- You may also use a store bought Dressing, if you don't have these ingredients on hand, or if you just don't want the hassle. My favorite store bought Dressing for this recipe has been Olive Garden Italian Dressing. If I recall correctly, about 12 oz. was the perfect amount for this salad, or around half of the big 24 oz. bottle.
This pasta salad holds well in the refrigerator or a cooler and tastes even better as the pasta absorbs the tomato-infused vinaigrette. In a small bowl, combine the pasta, tomatoes, olives and capers. In another bowl, whisk the vinaigrette, garlic and parsley. Drizzle over salad and toss to coat. TIP: Use leftover capers to add tanginess to pasta sauce or pizza..
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