Ensalada de pasta griega

Ingredientes

• 1 pound box corkscrew pasta
• 1 pint cherry tomatoes (halved)
• 1 medium red bell pepper (seeded and diced)
• 1 medium green bell pepper (seeded and diced)
• 1 medium red onion (thinly sliced)
• 1 medium english cucumber (quartered and thinly sliced)
• 1 6 oz jar Greek marinated olives OR kalamata olives. (drained)
• 1 6-8 oz container crumbled feta cheese
• 1/4 cup chopped fresh parsley (plus additional for garnishing)
• Dressing:
• 2 0.7 oz packets Italian dressing mix
• 1/2 cup red wine vinegar
• 1 Tbsp granulated sugar
• 1 cup extra virgin olive oil
• 1 tsp black pepper

Preparación

1. 1

   Cook pasta in a large pot of salted water per the package instructions until al dente. Drain well.

2. 2

   Prep the Vegetables: Halve the cherry tomatoes, seed and dice the peppers, thinly slice the red onion. Cut the english cucumber into quarters, then thinly slice.

3. 3

   Drain the pasta, then add to a large mixing bowl, with the tomatoes, red bell pepper, green bell pepper, red onion, cucumber, parsley, olives and feta cheese.

4. 4

   Dressing: Place the dressing mix, sugar and red wine vinegar into a mason jar or a dressing cruet. Place the lid on top and shake to combine. Add the olive oil, cover and repeat shaking until emulsified.

5. 5

   Pour the dressing into the mixing bowl and use a large rubber spatula to stir until the ingredients are fully combined.

6. 6

   Cover with plastic wrap or transfer to an airtight container and chill in the refrigerator for 4 hours.

7. 7

   Serve garnished with additional parsley.