Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, greek pasta salad (version 2). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Greek Pasta Salad (Version 2) is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Greek Pasta Salad (Version 2) is something that I have loved my entire life.
Adding some yogurt might be an option for a nice creamy version.may try that next time as well. There was exactly the right amount of dressing. I used grape tomatoes instead of cherry because they taste just fine after being in the fridge and added a smidge more feta cheese.
To get started with this recipe, we have to first prepare a few components. You can cook greek pasta salad (version 2) using 20 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Greek Pasta Salad (Version 2):
- Make ready Dressing
- Get 2-3 Tbsp Dijon Mustard
- Prepare 1 Lemon (Juice)
- Take 1/2 Cup Red Wine Vinegar
- Get 1/2-2/3 Cup EV Olive Oil
- Prepare 4 Cloves Garlic (Minced)
- Prepare 6 Tbsp Fresh Parsley (Chopped)
- Get 3-4 tsp Dried Oregano
- Take Salt (To Taste)
- Take Pepper (To Taste)
- Prepare 1 tsp Sugar (Optional)
- Get Salad
- Prepare 1 lb Rotini Pasta
- Get 2 Cans Large Black Olives (Whole, Halved, or Sliced)
- Make ready 1 Large English Cucumber (Or 2 Small to Medium Ones)
- Make ready 1-2 Cups Diced Roma Tomatoes (Seeded) (@ 3 Tomatoes)
- Make ready 1-2 Cups Diced Red Bell Peppers (Seeded) (@ 2 Peppers)
- Get 1 Cup Carrots (Julienned) (Optional)
- Make ready 8 oz Feta Cheese
- Take 1/2 Cup Freshly Grated Parmesan Cheese (Optional)
In a small bowl, combine the pasta, tomatoes, olives and capers. In another bowl, whisk the vinaigrette, garlic and parsley. Drizzle over salad and toss to coat. TIP: Use leftover capers to add tanginess to pasta sauce or pizza..
Instructions to make Greek Pasta Salad (Version 2):
- Mix all Dressing Ingredients in a Jar or a Bowl EXCEPT the Olive Oil. Slowly pour in the Olive Oil while whisking. Use as much or as little as it takes to get the desired consistency. Refrigerate.
- Wash and Prep all the Veg. and Cheeses. Cook Pasta according to package directions. Drain Pasta and pour it into a Large Mixing Bowl, and allow it to cool.
- Add all of the Salad Ingredients to the bowl and fold them in. Add the Salad Dressing in and mix until you have the amount you prefer. You may use all of the Dressing. Cover and Refrigerate for at least 1 Hour, though it's best after several hours. Enjoy!
- You may also use a store bought Dressing, if you don't have these ingredients on hand, or if you just don't want the hassle. My favorite store bought Dressing for this recipe has been Olive Garden Italian Dressing. If I recall correctly, about 12 oz. was the perfect amount for this salad, or around half of the big 24 oz. bottle.
This quick, healthy Greek pasta salad recipe is tossed with all the elements of a Greek salad–plus chickpeas for added protein. This pasta salad holds well in the refrigerator or a cooler and tastes even better as the pasta absorbs the tomato-infused vinaigrette. Greek Pasta Salad is an easy side, perfect to prep ahead and a hit at every party or potluck! Tender pasta, ripe juicy tomatoes, crisp cucumbers, feta cheese and olives are tossed in a Greek dressing for the perfect make ahead side dish. We often add grilled chicken to make it a complete meal.
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