Pasta Salad with Greek Dressing
  • 1 lb twirl pasta
  • 1 small can black olives, sliced
  • 1 cucumber, sliced
  • ¼ C red onion, diced
  • ¼ C pepperoncini, chopped
  • 1 T dried oregano
  • ¼ t dried rosemary
  • 1 t Kosher salt
  • few grinds of pepper from the mill
  • 1¼ C feta cheese, crumbled
  • 1 lemon and a tiny bit of lemon peel
  • 2 T champagne vinegar
  • ¾ C olive oil, separated
  • 2 cloves chopped garlic
  1. Cook the pasta according to the package directions, let cool
  2. Mix the pasta, olives, pepperoncini, onion and cucumber together
  3. Drizzle with ¼ C olive oil and mix together
  4. Whisk together the juice of the lemon & vinegar
  5. Add the garlic, oregano, rosemary, salt, pepper and lemon peel
  6. Slowly drizzle in the rest of the olive oil, whisking constantly
  7. Add the feta to the pasta and vegetables
  8. Mix in the dressing a little at a time until the salad is moist
  9. Serve with the rest of the dressing
Recipe by The Rocky Mountain Woman at