This salad is healthy and delicious, and is always a hit at potlucks or barbeques! —BC Mama
Extra Virgin Olive Oil
Cloves of Garlic Finely Diced
Fresh Oregano Finely Diced
Shallot Finely Diced
Salt to Taste
Pasta and Vegetables
Dried Short Pasta (I like using Gemelli or Fusilli)
Red Onion Finely Diced
Cherry Tomatoes Halved or Quartered Depending on Size
Green Pepper Thinly Julienned
Large Field Cucumber Fined Chopped
Kalamata Olives Diced
In This Recipe
Combine all of your prepared dressing ingredients in a mixing bowl. Whisk everything together and taste for seasoning. Be careful about adding too much salt, because you will get a lot of salty flavour from the feta. The dressing can definitely sit overnight to bring out the garlicky goodness!
Cook your pasta in salted water. Make sure it is al dente, because the dressing will soften the pasta once it is absorbed. Once your pasta is cooked, leave in a large bowl to cool. If you are short on time, rinse under cold water.
Add all of your prepared vegetables and feta to the bowl of pasta. Pour on your dressing and toss. I like to let the salad sit for an hour before serving, to giving the dressing a chance to be absorbed, but it is not necessary.