Greek Pasta Salad
Equipment
- Whisk
- Medium mixing bowl
- Extra-large mixing bowl with lid (for carrying and storing)
- Cooking spoon
- Large Cooking Pot
- Chef's knife
Ingredients
Base
- 500 g of short pasta of choice
Toppings
- 1 200 g tub of feta cheese, drained and crumbled
- 1 pint (~300 g) of grape tomatoes, halved (quartered if too big)
- 1 bell pepper, diced
- 1 English cucumber, diced
Dressing
- 1⁄2 cup of olive oil
- 1⁄4 cup of lemon juice
- 2 tablespoons of red wine vinegar
- 1 tablespoon of honey
- 2 teaspoons of dried oregano
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of salt
- 1⁄2 teaspoon of black pepper
Instructions
- Cook pasta, drain and put into the extra-large mixing bowl.
- While the pasta is cooking, whisk together dressing ingredients in the medium mixing bowl.
- As soon as the pasta is in the mixing bowl, add about 2⁄3 cup of dressing to it and mix very well with a cooking spoon. Set aside while the warm pasta cools down and absorbs the dressing.
- In the meantime, prepare toppings as instructed in the ingredients list.
- Add toppings to pasta and mix well.
- Add the remaining dressing and mix very well.
- Chill before serving.