Salade grecque relevée

Ingrédients

• 2 cups pasta
• 3 Tablespoons red onion (sliced)
• 1 cup zucchini (cut in half then sliced)
• 1/3 cup yellow pepper (diced)
• 1/2 cup cherry tomatoes (halved)
• 2 Tablespoons olives (black or kalamati)
• 1/4 cup feta cheese (optional)
• 1/2 cup artichoke hearts (drained, optional)
• 2 tablespoons capers (if desired)
• 1/2 teaspoon dijon mustard
• 3 ounces olive oil
• 2 Tablespoons red wine vinegar
• 1/2 teaspoon onion salt
• 1 teaspoon dried basil
• 1/2 teaspoon garlic clove (minced)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• chopped green onions for garnish

Préparation

1. 1

   Cook pasta according to directions to al dente. Drain. Do not rinse.

2. 2

   Combine all dressing ingredients. I use a mason jar with a lid; seal and shake vigorously to combine.

3. 3

   Combine vegetables; onion, zucchini, pepper, tomatoes, capers, olives, and, (artichoke hearts & feta if using) with pasta.

4. 4

   Pour dressing over and toss gently.