Greek Pasta Salad
Author: 
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
The perfect pasta salad for a hot day
Ingredients
  • 16 oz box fusilli pasta
  • 1 red pepper, washed, trimmed, and cut in half
  • ½ cup olive oil (or more to taste)
  • ⅓ cup lemon juice
  • 2 tablespoons snipped fresh basil or 2 tsp. dried basil, crushed
  • 2 tablespoons snipped fresh oregano or 2 tsp. dried oregano, crushed
  • 1 tablespoon anchovy paste
  • 2 cloves garlic, crushed or minced
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup kalamata olives, diced
  • ½ small red onion, diced
  • 1 cup feta cheese
  • 2 plum tomatoes, chopped
Instructions
  1. Cook pasta according to package directions. Drain in a colander and rinse with cold water until cool.
  2. Preheat oven to 400 degrees. Place red pepper halves on a baking sheet covered with foil. Bake for about 15 minutes until peel starts to blacken. Take baking sheet out of the oven and wrap pepper tightly with the aluminum foil it was baking on. Once it has cooled, remove peel and dice red pepper into small pieces.
  3. In a small bowl, whisk together the olive oil, lemon juice, basil, oregano, anchovy paste, garlic, salt, and pepper.
  4. In a large bowl toss together the cooked pasta, red pepper, olives, red onion, feta, and dressing. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add diced tomatoes; toss. Makes 12 to 16 side-dish servings.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2012/06/greek-pasta-salad/