Greek Pasta Salad

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Cook pasta in a large pot of salted water per the package instructions until al dente. Drain well.
2. 2Prep 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. 3Drain 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. 4Dressing: 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. 5Pour the dressing into the mixing bowl and use a large rubber spatula to stir until the ingredients are fully combined.
6. 6Cover with plastic wrap or transfer to an airtight container and chill in the refrigerator for 4 hours.
7. 7Serve garnished with additional parsley.