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GREEK PASTA SALAD




Source of Recipe


Quick Cooking magazine


Recipe Introduction


Plan ahead…needs to chill; Chock-full of tomato, red and green pepper and tricolor spirals, this full-flavored salad is as attractive as it is delicious. Dawna W. of Minong, Wisconsin adds feta cheese and black olives to the medley before coating it with a speedy homemade dressing.


List of Ingredients




3 cups uncooked tricolor spiral pasta
1 medium tomato, cut into wedges
1 small sweet red pepper, julienned
1 small green pepper, julienned
4 ounces crumbled feta cheese
1/2 cup sliced ripe olives

DRESSING:
2/3 cup olive or vegetable oil
1/4 cup minced fresh basil
3 Tablespoons white vinegar
2 Tablespoons chopped green onions
2 Tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano

Recipe



Cook the pasta according to package directions; rinse in cold water and drain. Place in a large serving bowl; add the tomato, peppers, feta cheese and olives.

In a blender, combine the dressing ingredients; cover and process until smooth. Pour over salad; toss to coat. Cover and refrigerate for 2 hours or overnight. Toss before serving.

Yield: 10-12 servings.