Greek Pasta Salad

Published on March 1, 2017 | By Sam Nigro |

One of Scott’s favorites!

1 package 16 oz. cavatappi pasta or I use penne
1 pint grape tomatoes washed and halved
1/2 jar (7oz) kalamata olive pieces in brine, drained. Sometimes, I buy whole, seedless and shop up a little
5 oz. feta cheese, crumbled
1/2 large red onion peeled, diced
1/2 bunch radishes, wash, ends removed, thinly sliced
1/2 cup chopped fresh flat leaf parsley
1/4 cup red wine vinegar
2 cloves of garlic peeled
3 oz. feta cheese, crumbled
1 dried oregano
1Tbsp sugar
1/2 tsp salt
1 tsp pepper
1 tsp all purpose seasoning
1 1/2 cups olive oil

Cook pasta. Drain. Rinse in cold water. Spread out on baking sheet and dry for 30-45 minutes. Prepare remaining salad ingredients, tomatoes, kalamata, feta cheese, onion, radishes and parsley and place in a large bow. Add pasta and toss together. In a blender or food processor place everything else except the olive oil. Pulse to chop up the garlic and cheese. With machine running, slowly in a steady stream add the olive oil and process until emulsified. Pour 2/3 of the dressing (shake well) over salad just before serving. Toss to throughly combine. Use 1/3 of remaining dressing for leftover salad. The pasta soaks up dressing so r3emaining 1/3 is good to moisten next day or two