Greek Pasta Salad

For 8 servings, Greek Pasta Salad keeps the list centered on olive oil, red wine vinegar and fresh lemon juice. Set aside about 42 minutes.

• Yield 8 servings
• Ready in 42 minutes
• Prep 45 minutes
• Cook 12 minutes

Ingredients

Dressing

• ½ cup olive oil
• ⅓ cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 2 cloves garlic, finely minced
• ½ teaspoon dried oregano
• ¼ teaspoon salt (use more if using coarse, kosher salt)
• ¼ teaspoon dried parsley
• ¼ teaspoon dried dill

Salad

• 12 to 16 ounces tube- or spiral-shaped pasta (like penne, cascatelli, rotini, etc.)
• 1 cup halved cherry or grape tomatoes
• 1 cup diced cucumbers (about 1 small English cucumber)
• 1 cup chopped, roasted red peppers (a 12-ounce jar, drained)
• 1 cup black or kalamata olives, sliced or halved (6-ounce can, drained)
• 1 cup sweet corn kernels (fresh or frozen – thaw and pat dry if frozen)
• ½ to 1 cup crumbled feta cheese
• ¼ to ½ cup finely diced red onion
• Chopped fresh parsley or basil (optional)

Instructions

1. For the dressing, whisk together all the ingredients (or shake in a jar) until well-combined. Set aside.
2. For the pasta, cook in a pot of boiling, lightly salted water until al dente, according to package directions. Drain. Let it cool to room temperature, tossing now and again to prevent sticking.
3. While the pasta cooks, start chopping ingredients for the salad.
4. Combine the pasta with all the other salad ingredients (can save feta to add last, if you want). Whisk the dressing to recombine and drizzle over the salad. Toss well.
5. Garnish with a bit more crumbled feta and fresh parsley, if desired. Serve. (If the salad has sat for a while, give it a good stir, getting the dressing up from the bottom to recombine with the salad ingredients.)

Dress it just before it goes to the table so the leaves stay crisp.