Salads

Greek Pasta Salad

Base

• 1 package rotini pasta or fusilli
• 1 can slided olives, drained
• 1 can artichoke hearts, drained and quartered
• 1 cup garbanzo beans, drained
• 1 cucumber, peeled, halved and slided
• 1 small onion, chopped
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 package feta cheese, drained and crumbled

Dressing

• 4 tablespoons olive oil
• 4 tablespoons red wine vinegar
• 4 tablespoons water
• 3 tablespoons lemon juice
• 4 teaspoons oregano
• 4 cloves garlic, minced
• salt & pepper

1. Boil pasta according to directions, drain.
2. In a small bowl prepare dressing and set aside.
3. In a large bowl mix pasta with prepared vegetables, toss and then add crumbled feta chees.
4. Add the dressing and stir.
5. Best if allowed to refridgerate for an hour before serving.