Greek Pasta Salad

        

INGREDIENTS:

FOR THE DRESSING

1 cup olive oil
3/4 cup red wine vinegar
2 teaspoons garlic powder
2 teaspoons basil dried basil
2 teaspoons dried oregano
1-1/2 teaspoons freshly ground black pepper
2 teaspoons granulated sugar

FOR THE SALAD

1 pound rotini pasta cooked according to package directions
1 pint cherry tomatoes, cut in half (you can also sub in grape tomatoes)
1 large cucumber, seeded and chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4 green onions, thinly sliced
3/4 cup Kalamata olives
1-1/2 cups crumbled feta cheese
1/2 lb. salami or pepperoni -  sliced
Fresh basil leaves for garnish

DIRECTIONS:

1. In a a large Mason jar or other sealable container, combine olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Shake well to combine.

2. In a large bowl, combine cooked pasta, tomatoes, cucumber, bell peppers, green onions, olives, feta cheese and salami or pepperoni.

3. Separate and reserve ½ cup of dressing in the refrigerator.

4. Toss the pasta salad with the rest of the dressing until evenly coated. Cover, and chill overnight.

5. Right before serving, freshen the salad with the reserved dressing, tossing to coat.  Garnish with freshly chopped basil leaves, sprinkled on top.