Olla-Podrida: “It’s Greek to Me” Pasta Salad

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

Dressing:

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

Salad:

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