Greek Pasta Salad

 in Favorite Recipes by

Provided by Kimberly Bell for the May 2019 issue of SouthwestNOW Magazine.

  • 2 cups penne pasta
  • 1/4 cup red wine vinegar
  • 1 Tbsp. lemon juice
  • 1/2 to 1 clove garlic, crushed
  • 2 tsp. dried oregano
  • 1 1/2 tsp. dried basil leaves
  • Salt, to taste
  • Pepper, to taste
  • 2/3 cup extra-virgin olive oil
  • 10 cherry tomatoes, halved
  • 1 small red onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 cucumber, sliced
  • 1/2 cup sliced black olives
  • 1/2 cup crumbled feta cheese
  1. Fill a large pot with lightly salted water; bring to a rolling boil over high heat. Once the water is boiling, stir in the penne; return to a boil. Cook the pasta uncovered, stirring occasionally until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water; drain well in a colander set in the sink.
  2. Whisk together the vinegar, lemon juice, garlic, oregano, basil leaves, salt, pepper, and olive oil; set aside. 
  3. Combine pasta and remaining ingredients in a large bowl. Pour vinaigrette over the pasta; mix together. Cover and chill for 3 hours before serving.