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Ingredients
- 3 cups uncooked pasta
- 1 red pepper chopped
- 1 green pepper chopped
- 1 small red onion chopped
- 1/2 cup Kalamata olives
- 3 mini cucumbers (or 3/4 English cucumber) chopped
- 1 cup little tomatoes (grape, cherry, etc.) halved
- 5 ounces crumbled feta
- Salt & pepper to taste
Dressing:
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon Dijon mustard
- 1 clove garlic minced
- 1 teaspoon fresh parsley chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon (packed) brown sugar
Instructions
- Boil a large, salted pot of water and cook pasta al dente according to package directions. Once it's cooked, drain it and run it under cool water. Let it drain thoroughly.
- Meanwhile, while the pasta is cooking, get all your other ingredients ready. Add the dressing ingredients to a jar and shake vigorously. You may need to add more oil or vinegar depending on your tastes.
- Assemble the pasta salad in a large bowl. Toss with the dressing and season with salt & pepper as needed (I added a fair bit of salt because there's a lot of pasta). Either serve the pasta salad right away or refrigerate until the flavors meld a bit.
Recipe Notes
Feeds 6+, especially if it's a side rather than a main dish.
I pitted the Kalamata olives after measuring a 1/2 cup out. You can leave them whole if you wish.
All quantities here aren't set in stone... feel free to use ballpark figures and add more/less of anything that you like.
I only put 10 minutes prep time because the rest is included in the time it takes to cook the pasta.
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