Greek Pasta Salad

Greek Vegetarian prep25 mins servings8

Salad Base

• ½ – ¾ pounds rotini or fusilli pasta
• 6 ounces olives, cut in half
• 1 ⨯ 14-ounce can artichoke hearts, drained and quartered
• 1 cup garbanzo beans, drained
• ½ cucumber, seeded and diced
• 1 small onion, chopped
• ½ green pepper, chopped
• ½ red pepper, chopped
• 1 cup cherry tomatoes, halved
• 6 ounces feta cheese, crumbled

Dressing

• 4 tablespoons olive oil
• 4 tablespoons red wine vinegar
• 4 tablespoons water
• 3 tablespoons lemon juice
• 4 teaspoons oregano
• 4 cloves garlic, minced
• (optional) 1 teaspoon sugar
• salt and pepper

1. Boil pasta according to directions, drain.
2. In a small bowl prepare dressing and set aside.
3. In a large bowl mix pasta with prepared vegetables, toss and then add crumbled feta cheese.
4. Add the dressing and stir.
5. Best if allowed to refrigerate for an hour before serving.