Greek Pasta Salad Recipe

Prepare the pasta according to the package directions. While the pasta cooks, stir together the Greek dressing ingredients, including the olive oil, red wine vinegar, garlic, mustard, oregano, salt, and black pepper in a large bowl. 2. As you chop the vegetables, add them to the bowl of dressing and give it a stir. I like to start with the red onion, so it will start to marinate in the dressing right away. Then add in the chopped bell pepper, cucumber, tomatoes, olives, and parsley, if using. 3. When the pasta is done cooking, drain the noodles, then add them to the bowl of vegetables and dressing. Toss well to coat, then season with extra salt, if needed. (I sometimes add an extra ½ teaspoon.) Add the feta cheese and serve right away, or chill in the fridge until you're ready to serve. 4. You can store pasta salad in the fridge for up to 4 days in an airtight container. Keep in mind that the flavor will mellow as it chills, so you may need to adjust the seasoning when you serve it cold. Add in an extra splash of vinegar, lemon juice, or salt to brighten the flavor again. 5. prep15 mins 6. cook0 mins 7. total15 mins