I am a big fan of Greek salad, but truth be told, there are some components of Greek salad that I don’t particularly care for. First of all, the tomato, don’t get me wrong, I absolutely love tomato, and never fix my sandwich without one (OK peanut butter would be the exception here), but I just don’t care for tomato in a salad. Second, green pepper, again, I love green pepper, and can still remember how wonderfully they tasted warm from the garden when I used to grow them with my dad as a little girl. I still grow them, and I love them in various dishes, but not in salad.
So, as I was planning to make a Greek pasta salad, I decided to switch out some of the ingredients that I didn’t care for, with some that I truly did, and this is the result. I think this is my new favorite way to make a Greek Pasta Salad, and, because it’s not 100% traditional, I’m calling it, “It’s Greek to Me.”
“It’s Greek to Me” Pasta Salad
2 tablespoons freshly squeezed lemon juice
½ cup olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 clove garlic, crushed
3 cups fusili, cooked according to package directions
1/3 of a 7-oz. jar of Melissa’s Fire Roasted Sweet Red Bell Peppers, sliced into strips
1 9-oz. pkg. Melissa’s Peeled & Steamed Garbanzo Beans
1 English cucumber, seeded and diced
1/2 cup pitted Kalamata olives
1 14.5 oz. jar Hearts of Palm, sliced into coins
1 ½ cups feta cheese, crumbled
½ cup fresh Italian parsley, chopped
1/4 red onion, thinly sliced
In a small mixing bowl, whisk together lemon juice, oil, salt, pepper, oregano, and garlic until thick and creamy; chill. In a large mixing bowl combine remaining ingredients. Toss salad ingredients with dressing gently to coat. Serve immediately.
Serves 6 to 8
Purists will enjoy the more traditional version of Greek pasta salad found here.
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