Greek Pasta Salad

 

8 oz. pasta (your choice)

1 medium cucumber, chopped

½ medium red onion, minced

1 red bell pepper, chopped

1 (15-oz.) can black olives, drained

1 cup grape tomatoes, rinsed

2/3 cup crumbled feta cheese

pepperoni, cut into bite-sized pieces

1 recipe Greek Salad dressing

Bring a large pot of salted water to a boil. When boiling, add the pasta and cook al dente. Drain, rinse with cool water, and set aside.

In a large bowl, combine the cucumber, onion, bell pepper, olives, tomatoes, and feta cheese and any other ingredients you’re including. Add the cooked pasta and about 1 cup of the Greek salad dressing and toss to distribute evenly, add more dressing if needed. Chill for at least 4 hours before serving. 

Greek Salad Dressing

¼ cup freshly squeezed lemon juice

¼ cup white vinegar

2 tsp. sugar

½ tsp. kosher salt

½ tsp. seasoning salt

½ tsp. red pepper flakes

¼ tsp. black pepper

4 cloves garlic

1 cup oil

½ cup crumbled feta cheese

¾ tsp. Greek or Italian seasoning

¼ tsp. dry oregano

 In the jar of a blender, combine all the ingredients through the garlic. Blend until smooth. While the blender is running, add the oil in a steady stream. Turn off the blender and add the feta and pulse the blender a few times (more if you want a creamier consistency). Whisk in the herbs. If possible, refrigerate for at least an hour before serving. 

These recipes can be found here and here.