Greek Pasta Salad

 

I have found, amongst my friends and family anyway, that olives are like cilantro; you either really like them, or really don’t. I really like them. As a consequence, I look for ways in which to use them. A Greek pasta salad seemed like a great way to combine both green and Kalamata olives along with other crunchy vegetables, and a flavorful vinaigrette. This is a tasty and colorful salad that can be served cold or at room temperature, making it an excellent addition to any meal served buffet-style.

Greek Pasta Salad

 2 c. tri-color rotini

10 cherry tomatoes, halved

1/3 c. Greek pitted green olives

1/3 c. pitted Kalamata olives

1/3 c. diced Melissa’s roasted red peppers

1 green bell pepper, diced

½ cucumber, cubed

¼ c. diced red onion

½ c. cubed feta cheese

Julienne strips of salami*

 Dressing:

⅔ c. extra-virgin olive oil

¼ c. Greek red wine vinegar

1 T. freshly squeezed lemon juice

1 t. Melissa’s minced garlic

2 t. dried oregano

Pinch dried basil

 Kosher salt and freshly ground pepper, to taste

 Cook pasta according to package directions. Drain and set aside.

 While the pasta is cooking, Whisk together dressing ingredients; set aside.

 Combine remaining ingredients in a large bowl. Toss with pasta. Pour vinaigrette over all and stir to combine. Cover and chill at least three hours before serving.

 *This can be made vegetarian by illuminating the salami. Additionally, if you don’t have that on hand, consider strips of ham, or grilled chicken.

  

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