Greek Pasta Salad

BATON ROUGE, La. (WAFB) - This cold pasta salad combines fusilli with sun-dried tomatoes, feta cheese and mixed olives to create a great-tasting dish straight from the Greek isles. It’s quick, easy and perfect for on-the-go picnics or outdoor parties.

Prep Time: 2 Hours

Yields: 12 Servings

Ingredients:

• 1 pound fusilli pasta
• ⅓ cup red wine vinegar
• 1 tbsp lemon juice
• 1 tsp granulated sugar
• 1 tbsp chopped oregano
• salt and black pepper to taste
• granulated garlic to taste
• ½ cup olive oil
• 1 tbsp oil reserved from sun-dried tomatoes
• 2 tbsps chopped sun-dried tomatoes packed in oil
• ½ cup finely diced red onions
• 1 pint cherry or grape tomatoes, sliced
• ¾ cup sliced Kalamata olives
• ½ cup sliced green olives with pimentos
• ¼ cup diced red bell pepper
• ¼ cup diced yellow bell pepper
• ½ large cucumber, sliced
• 1 cup crumbled feta cheese
• 1 tbsp chopped dill
• 1 tbsp chopped basil
• 2 tsps diced pepperoncini
• ½ cup diced pepperoni (optional)

Method:

Cook pasta according to manufacturer’s directions. Drain and rinse under cold running water. Drain again and set aside. In a medium bowl, whisk together red wine vinegar, lemon juice, sugar and oregano. Season to taste using salt, black pepper and granulated garlic. Slowly whisk in olive oil and sun-dried tomato oil. Place pasta in a large bowl and toss with half of vinaigrette. Chill 30 minutes in refrigerator then add all remaining ingredients except remaining vinaigrette dressing. Chill in refrigerator at least 1 hour. To serve, add remaining dressing and toss to coat well

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