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dry short pasta English cucumber cherry tomatoes bell pepper pitted Greek olives crumbled feta red onion fresh herbs garlic dried oregano Dijon mustard red wine vinegar fine sea salt black pepper extra virgin olive oil
Whisk together the Greek dressings and set aside. Cook the pasta. Rinse under cold water to stop the cooking. Meanwhile, chop the vegetables while the pasta is cooking.
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Add the ingredients to a large bowl. Pour in 2/3 of the dressing and fresh herbs if using; toss together. Chill until ready to serve. When you're ready to serve, toss the salad with reserved dressing.
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