Greek Pasta Salad (Version 2)

Name: Greek Pasta Salad (Version 2)
Cuisine: American
Ingredients: 2-3 Tbsp Dijon Mustard; 1 Lemon (Juice); 1/2 Cup Red Wine Vinegar; 1/2-2/3 Cup EV Olive Oil; 4 Cloves Garlic (Minced); 6 Tbsp Fresh Parsley (Chopped); 3-4 tsp Dried Oregano; Salt (To Taste); Pepper (To Taste); 1 tsp Sugar (Optional); 1 lb Rotini Pasta; 2 Cans Large Black Olives (Whole, Halved, or Sliced); 1 Large English Cucumber (Or 2 Small to Medium Ones); 1-2 Cups Diced Roma Tomatoes (Seeded) (@ 3 Tomatoes); 1-2 Cups Diced Red Bell Peppers (2 Peppers Seeded); 1 Cup Carrots (Julienned) (Optional); 8 oz Feta Cheese; 1/2 Cup Freshly Grated Parmesan Cheese (Optional); 1/2 Cup Fresh Parsley Chopped (Optional)

Jenny Lynn @PattonIsGod

Cincinnati, Ohio

Greek Pasta Salad (Version 2)

Jenny Lynn @PattonIsGod

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Ingredients

Dressing
2-3 TbspDijon Mustard
1Lemon (Juice)
1/2 CupRed Wine Vinegar
1/2-2/3 CupEV Olive Oil
4 ClovesGarlic (Minced)
6 TbspFresh Parsley (Chopped)
3-4 tspDried Oregano
Salt (To Taste)
Pepper (To Taste)
1 tspSugar (Optional)
Salad
1 lbRotini Pasta
2 CansLarge Black Olives (Whole, Halved, or Sliced)
1Large English Cucumber (Or 2 Small to Medium Ones)
1-2 CupsDiced Roma Tomatoes (Seeded) (@ 3 Tomatoes)
1-2 CupsDiced Red Bell Peppers (2 Peppers Seeded)
1 CupCarrots (Julienned) (Optional)
8 ozFeta Cheese
1/2 CupFreshly Grated Parmesan Cheese (Optional)
1/2 CupFresh Parsley Chopped (Optional)

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Steps

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.