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Greek Pasta Salad (Version 2)
Greek Pasta Salad (Version 2)

Before you jump to Greek Pasta Salad (Version 2) recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Will Help You Stay Fit As Well As Healthy.

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While most of you have been told repeatedly that vegetables are good for you, and there is a very good reason why. Along with possessing a variety of vitamins and minerals, you will also find that some vegetables also provide potassium. You will recognize that one of the veggies we are referring to is broccoli, which is full of potassium. You will also find that a salad, made with spinach as opposed to lettuce, can provide your body with many more necessary nutrients.

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We hope you got benefit from reading it, now let’s go back to greek pasta salad (version 2) recipe. You can have greek pasta salad (version 2) using 20 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Greek Pasta Salad (Version 2):
  1. Take Dressing
  2. Get 2-3 Tbsp Dijon Mustard
  3. Prepare 1 Lemon (Juice)
  4. You need 1/2 Cup Red Wine Vinegar
  5. Prepare 1/2-2/3 Cup EV Olive Oil
  6. You need 4 Cloves Garlic (Minced)
  7. Prepare 6 Tbsp Fresh Parsley (Chopped)
  8. Prepare 3-4 tsp Dried Oregano
  9. Prepare Salt (To Taste)
  10. You need Pepper (To Taste)
  11. Take 1 tsp Sugar (Optional)
  12. Use Salad
  13. Provide 1 lb Rotini Pasta
  14. Prepare 2 Cans Large Black Olives (Whole, Halved, or Sliced)
  15. Use 1 Large English Cucumber (Or 2 Small to Medium Ones)
  16. Use 1-2 Cups Diced Roma Tomatoes (Seeded) (@ 3 Tomatoes)
  17. Provide 1-2 Cups Diced Red Bell Peppers (Seeded) (@ 2 Peppers)
  18. Provide 1 Cup Carrots (Julienned) (Optional)
  19. You need 8 oz Feta Cheese
  20. Use 1/2 Cup Freshly Grated Parmesan Cheese (Optional)
Steps to make Greek Pasta Salad (Version 2):
  1. Mix all Dressing Ingredients in a Jar or a Bowl EXCEPT the Olive Oil. Slowly pour in the Olive Oil while whisking. Use as much or as little as it takes to get the desired consistency. Refrigerate.
  2. Wash and Prep all the Veg. and Cheeses. Cook Pasta according to package directions. Drain Pasta and pour it into a Large Mixing Bowl, and allow it to cool.
  3. Add all of the Salad Ingredients to the bowl and fold them in. Add the Salad Dressing in and mix until you have the amount you prefer. You may use all of the Dressing. Cover and Refrigerate for at least 1 Hour, though it's best after several hours. Enjoy!
  4. You may also use a store bought Dressing, if you don't have these ingredients on hand, or if you just don't want the hassle. My favorite store bought Dressing for this recipe has been Olive Garden Italian Dressing. If I recall correctly, about 12 oz. was the perfect amount for this salad, or around half of the big 24 oz. bottle.

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