Greek Pasta Salad

Greek Pasta Salad

Prep Time: 2 Hours

Yields: 12 Servings


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.


1 pound fusilli pasta

? 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)


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.