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Greek Pasta Salad (Version 2)
Greek Pasta Salad (Version 2)

Before you jump to Greek Pasta Salad (Version 2) recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Inside the Kitchen.

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As you can see, there are lots of little things that you can do to save energy, and also save money, in the kitchen alone. Efficient living is actually something we can all do, without difficulty. Typically, all it requires is a little common sense.

We hope you got benefit from reading it, now let’s go back to greek pasta salad (version 2) recipe. To cook greek pasta salad (version 2) you only need 20 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Greek Pasta Salad (Version 2):
  1. Use Dressing
  2. Take Dijon Mustard
  3. Prepare Lemon (Juice)
  4. Take Red Wine Vinegar
  5. Take EV Olive Oil
  6. Get Garlic (Minced)
  7. You need Fresh Parsley (Chopped)
  8. Provide Dried Oregano
  9. Provide Salt (To Taste)
  10. Take Pepper (To Taste)
  11. Get Sugar (Optional)
  12. Provide Salad
  13. Take Rotini Pasta
  14. Provide Large Black Olives (Whole, Halved, or Sliced)
  15. You need Large English Cucumber (Or 2 Small to Medium Ones)
  16. You need Diced Roma Tomatoes (Seeded) (@ 3 Tomatoes)
  17. Prepare Diced Red Bell Peppers (Seeded) (@ 2 Peppers)
  18. Take Carrots (Julienned) (Optional)
  19. Get Feta Cheese
  20. Prepare Freshly Grated Parmesan Cheese (Optional)
Instructions to make Greek Pasta Salad (Version 2):
  1. Mix all Dressing Ingredients in a Jar or a Bowl EXCEPT the Olive Oil. Slowly pour in the Olive Oil while whisking. Use as much or as little as it takes to get the desired consistency. Refrigerate.
  2. Wash and Prep all the Veg. and Cheeses. Cook Pasta according to package directions. Drain Pasta and pour it into a Large Mixing Bowl, and allow it to cool.
  3. Add all of the Salad Ingredients to the bowl and fold them in. Add the Salad Dressing in and mix until you have the amount you prefer. You may use all of the Dressing. Cover and Refrigerate for at least 1 Hour, though it's best after several hours. Enjoy!
  4. You may also use a store bought Dressing, if you don't have these ingredients on hand, or if you just don't want the hassle. My favorite store bought Dressing for this recipe has been Olive Garden Italian Dressing. If I recall correctly, about 12 oz. was the perfect amount for this salad, or around half of the big 24 oz. bottle.

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