Greek Pasta Salad (Version 1)
This is a new version of a Pasta Salad that I make often. The Dressing and Pasta typically remain the same in each alternate recipe, though the vegetables often change depending on my mood or what I happen to have on hand. Feel free to also use this recipe as a base and template, and then sub your favorite vegetables and ingredients. I will also be posting the original version that I make the most often. This new version turned out pretty yummy, so I wanted to go ahead and post it first.
Greek Pasta Salad (Version 1)
This is a new version of a Pasta Salad that I make often. The Dressing and Pasta typically remain the same in each alternate recipe, though the vegetables often change depending on my mood or what I happen to have on hand. Feel free to also use this recipe as a base and template, and then sub your favorite vegetables and ingredients. I will also be posting the original version that I make the most often. This new version turned out pretty yummy, so I wanted to go ahead and post it first.
Cooking Instructions
- 1
Prepare Pasta according to package directions. Shock or Rinse in Cold Water to stop cooking. Set aside.
- 2
Mix all Dressing Ingredients in a medium bowl, except the Olive Oil. Pour Olive Oil in while stirring constantly, until consistency is right. Set aside.
- 3
Prepare and Cut all Vegetables. When cutting the Tomatoes, remember to scoop out the seeds and juice, before dicing. Bring a Large Pot of Salted Water to a boil. Add Broccoli and Cauliflower Florets. Cook for Two Minutes. Strain and Shock in Cold Water. Drain and Set Aside.
- 4
Pour Dressing in a Large Mixing Bowl. Add all Ingredients except Pasta. Stir. Add Pasta. Fold all Ingredients together. Taste for seasoning. If using Freshly Grated Parmesan, add it now. Mix everything again.
- 5
Cover and Refrigerate for at least 1 Hour. Best if chilled for Several Hours. Enjoy!
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