Saturday, November 8, 2008

Greek Pasta Salad

Sauce:

1/2 cup olive oil
1-1/4 teaspoons garlic powder
1-1/4 teaspoons dried oregano
1-1/4 teaspoons dried basil
1 teaspoon pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon Dijon-style mustard
2/3 cup red wine vinegar

Combine and mix vigorously until well blended. Set aside.

Cook 16 oz. of your choice of pasta. Drain and let cool.

Add your choice of:

Chopped red pepper
Sliced black olives
Crumbled feta cheese
Chopped red onion
Marinated artichoke hearts, drained and chopped
Fresh mushrooms, sliced
Fresh tomatoes, diced
Chopped cucumber
Can of garbanzo beans, drained

and anything else you can think of that would taste good.

Mix sauce, pasta and everything together and chill for at least 2 hours. This tastes even better the second day.

This is from several different recipes on allrecipes.com

1 comment:

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