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This is an easy recipe that can be a delicious side dish to any meal or even a great lunch!

 

Makes: 6 large portions (approximately)

 

Ingredients:

1 box or bag of your choice of pasta 

1 large english cucumber

2 bell peppers - I use red peppers, but choose whichever you prefer

2 medium red onions or 1 large red onion

1/2 cup feta cheese

Optional ingredient:  1/2 cup olives

 

Dressing:

1/2 cup balsamic vinaigrette dressing - I use Kraft brand

1/2 cup greek feta & oregano dressing - I use Kraft brand

* The oregano in the greek feta dressing is an important ingredient, if you cannot find a dressing with oregano, add 1 teaspoon of dried oregano.

OR

1/4 cup red wine vinegar

1/2 cup olive oil

1 clove garlic, minced

1 teaspoon dried oregano

1/4 teaspoon black pepper

 

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Instructions:

 

1. Boil pasta following the instructions on the package. Cook the pasta completely through. Once the pasta is cooked and drained, let it cool in a large bowl for approximately 10 minutes.

2. While the pasta is cooking, wash all the vegetables, then dice the cucumber (I only used about 3/4 of the cucumber), then dice the 2 bell peppers, and then dice the onions. Set the vegetables aside.

3. Cut the feta into cubes and put back in the refrigerator for later.

4. If you are making the dressing, whisk the ingredients together in a small bowl.

5. After the pasta has cooled for 10 minutes, add each 1/2 cup of dressing or the homemade dressing to the pasta bowl, stir the pasta.

6. Add the vegetables to the pasta bowl, stir the pasta salad. Set the pasta salad in the refrigerator for at least 3 hours before eating.

7. Add the feta to the pasta salad after at least 1 hour of cooling to ensure the feta does not melt.