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Greek Pasta Salad (Version 2)
Greek Pasta Salad (Version 2)

Before you jump to Greek Pasta Salad (Version 2) recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Cash.

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We hope you got benefit from reading it, now let’s go back to greek pasta salad (version 2) recipe. To cook greek pasta salad (version 2) you need 20 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Greek Pasta Salad (Version 2):
  1. Get Dressing
  2. Take Dijon Mustard
  3. Take Lemon (Juice)
  4. Take Red Wine Vinegar
  5. Take EV Olive Oil
  6. Take Garlic (Minced)
  7. You need Fresh Parsley (Chopped)
  8. Prepare Dried Oregano
  9. You need Salt (To Taste)
  10. Prepare Pepper (To Taste)
  11. Prepare Sugar (Optional)
  12. Get Salad
  13. You need Rotini Pasta
  14. Prepare Large Black Olives (Whole, Halved, or Sliced)
  15. Prepare Large English Cucumber (Or 2 Small to Medium Ones)
  16. Prepare Diced Roma Tomatoes (Seeded) (@ 3 Tomatoes)
  17. Prepare Diced Red Bell Peppers (Seeded) (@ 2 Peppers)
  18. Take Carrots (Julienned) (Optional)
  19. Use Feta Cheese
  20. Prepare Freshly Grated Parmesan Cheese (Optional)
Steps to make Greek Pasta Salad (Version 2):
  1. Mix all Dressing Ingredients in a Jar or a Bowl EXCEPT the Olive Oil. Slowly pour in the Olive Oil while whisking. Use as much or as little as it takes to get the desired consistency. Refrigerate.
  2. Wash and Prep all the Veg. and Cheeses. Cook Pasta according to package directions. Drain Pasta and pour it into a Large Mixing Bowl, and allow it to cool.
  3. Add all of the Salad Ingredients to the bowl and fold them in. Add the Salad Dressing in and mix until you have the amount you prefer. You may use all of the Dressing. Cover and Refrigerate for at least 1 Hour, though it's best after several hours. Enjoy!
  4. You may also use a store bought Dressing, if you don't have these ingredients on hand, or if you just don't want the hassle. My favorite store bought Dressing for this recipe has been Olive Garden Italian Dressing. If I recall correctly, about 12 oz. was the perfect amount for this salad, or around half of the big 24 oz. bottle.

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