My Big Fat Greek Pasta Salad

Spice Guru's Note:

My recipe for Greek-style pasta salad.

• Total Time: 57 mins
• Prep Time: 45 mins
• Cook Time: 12 mins

Ingredients:

Servings: 8

PASTA

• 1 (12 ounce) box tri-color spiral pasta (Barilla brand)

SALAD

• 1/2 cup red onion, cut into thin 1 1/2-inch strips
• 4 green onions, sliced thin
• 1 small green pepper, cut into thin 1 1/2-inch strips
• 1 small red pepper, cut into thin 1 1/2-inch strips
• 1 small yellow pepper, cut into thin 1 1/2-inch strips
• 1 cup sweet grape tomatoes, halved lengthwise
• 1 peeled cucumber, quartered lengthwise in 3/4 inch thick slices
• 1/2 cup pitted kalamata olive, halved lengthwise
• 3 tablespoons fresh basil leaves, cut into strips
• 2 tablespoons fresh parsley, chopped
• 1 1/2 teaspoons minced fresh mint leaves
• 4 -6 ounces feta cheese (cut into small cubes or crumbled)

DRESSING

• 1/2 cup extra virgin olive oil
• 1/4 cup fresh squeezed lemon juice
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon fresh lemon zest (yellow rind only)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 small pressed fresh garlic clove (optional)

Directions:

1. PREPARE the DRESSING: Grate 1/2 teaspoon fresh lemon zest; KNEAD and cut lemons into halves to juice, yielding 1/4 cup fresh lemon juice; INTO a glass measuring cup, pour 1/2 cup extra-virgin olive oil; POUR lemon juice to the 3/4 cup mark; ADD 1 tablespoon balsamic vinegar 1/2 tablespoon red wine vinegar, 1 teaspoon sugar, 1/2 teaspoon fresh lemon zest, 1/4 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper (and 1 small pressed fresh garlic clove if desired, using garlic press); WHISK mixture well with fork; SET aside.
2. BRING bring 3 quarts water to a boil in a large pot; ADD 1 1/2 tablespoons kosher salt and spiral pasta, returning to boiling; COOK pasta according to package directions (do not overcook -- pasta should be al dente).
3. DRAIN pasta well; RETURN pasta to pot and toss with a very small amount of olive oil to prevent sticking; LET stand to cool.
4. PREP all pasta salad vegetables and fresh herbs to specifications; PLACE prepped vegetables into a large bowl.
5. ADD the cooled pasta to vegetables in bowl, combining well.
6. ADD 4-6 ounces cubed or crumbled feta cheese, without tossing.
7. WHISK the DRESSING mixture again; POUR the DRESSING evenly over pasta salad; GENTLY fold pasta salad over from the bottom a few times to evenly distribute the dressing and combine feta cheese.
8. CHILL pasta salad at least 2 hours to overnight.
9. GARNISH pasta salad with parsley sprig, or fresh basil or mint leaves.
10. SERVE and ENJOY!

Reviews

[adopt a greyhound]

Made half a recipe and served with your Greek meatballs. Excellent salad, DH loved it.