All-Natural Greek Pasta Salad

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 12 ounces, weight Whole Wheat Rotini Pasta
• 1 whole Medium Red Pepper, Stem And Seeds Removed, Chopped
• 6 ounces, weight Pitted Black Olives
• 1-½ cup Mild Banana Peppers
• ½ cups Coarsley Chopped Fresh Chives
• 1 Medium-sized Cucumber, Peeled And Chopped
• 1 cup Extra Virgin Olive Oil
• ¾ cups Red Wine Vinegar
• 2 teaspoons Garlic Powder
• 2 teaspoons Dried Basil
• 2 teaspoons Dried Oregano
• 2 teaspoons Italian Seasoning
• 1 teaspoon Fresh Ground Black Pepper
• ½ cups Feta Cheese, If Desired

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pan of water to a boil, add the whole wheat rotini and cook until just tender, about 10 minutes. Drain, rinse under cold water, and let it cool completely.

2. Meanwhile, chop the red pepper, pitted black olives, banana peppers, cucumber and chives as directed, and place them in a large bowl.

3. In a separate jar or bowl, combine the extra virgin olive oil, red wine vinegar, garlic powder, dried basil, dried oregano, Italian seasoning and black pepper. Shake or whisk until well blended.

4. Add the cooled pasta to the bowl of vegetables and olives. Pour the dressing over the top and toss until everything is evenly coated.

5. If using, crumble the feta cheese and fold it gently into the salad, or sprinkle it over the top before serving.

6. Cover the salad and refrigerate for at least 30 minutes so the flavors can meld. Toss again before serving and serve cold.