Greek-Style Pasta Salad

 

2/3

cup extra-virgin olive oil

1/4

cup red wine vinegar

2

tablespoons grated Parmesan cheese

1

teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves

1/2

teaspoon salt

1/4

teaspoon coarse ground black pepper

1

clove garlic, finely chopped

3

cups uncooked rotini pasta (8 oz)

4

oz hard salami slices, quartered

1

medium cucumber, seeded, cut into chunks (1 1/4 cups)

1

small green bell pepper, cut into thin bite-sized strips

1

small red bell pepper, cut into thin bite-sized strips

2

medium tomatoes, cut into wedges, then cut in half

1/2

cup sliced kalamata or other Greek olives

1/4

cup sliced fresh basil leaves or 2 teaspoons dried basil leaves

6

oz feta cheese, crumbled (1 1/2 cups)

• 1 In blender or food processor bowl, place all dressing ingredients. Cover; blend on medium speed about 20 seconds or until smooth; set aside.
• 2 Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
• 3 In 4-quart bowl, place pasta and remaining salad ingredients. Add dressing; toss gently. Serve immediately.