Thursday, May 8, 2014

Recipe: The Perfect Pasta Salad

Photo by Janelle Rigler
The heat is here and BBQs are happening.  Here's the perfect pasta salad to bring to your next party.

1 lb of bite-sized pasta
1 4 oz package of Feta Cheese
Cherry or grape tomatoes
1 14 oz can of artichoke hearts
1 package of turkey pepperoni
1 cucumber (sliced)
Sun-dried tomatoes
Fresh mozzarella
Toasted pine nuts

3/4 cup olive oil
2 teaspoons garlic powder
6 teaspoons oregano
6 teaspoons basil
1-1/2 teaspoons pepper
1-1/2 teaspoons salt
1-1/2 teaspoons onion powder
1-1/2 teaspoons Dijon-style mustard
1 cup red wine vinegar
1 T honey
2 T feta

Cook pasta according to package.  Drain and cool.  Add some olive oil to the pasta to prevent it from sticking.  Chop veggies into bite-sized pieces.  Put all ingredients into a large bowl.  

In a mixing bowl, whisk the ingredients together. Slowly whisk in the olive oil.   Drizzle over the salad, adding a little more seasoning to taste.  (This can be made in advance and stored in the refrigerator for up to 5 days.)

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