Greek Pasta Salad

Bursting with flavor! The fresh dill and basil are key.

Ingredients:

for the dressing:

1/4 cup olive oil

3 tbsp lemon juice

2 tbsp red wine vinegar (original recipe called for 3 tbsp)

2 tbsp mayo

2 tsp dijon mustard (I used honey dijon mustard)

2 tsp honey

salt and pepper

for the salad:

red onion (as much as you like), thinly sliced +lemon juice

fresh dill and fresh basil, chopped

chili flakes

1 tbsp olive oil, heated

1 lb pasta

mixed Greek olives, pitted

1 colored bell pepper, chopped

cucumber, chopped

cherry tomato, halved

1 cup canned chickpeas, drained

feta cheese, crumbled

Directions:

To make the dressing: Combine all the ingredients and whisk until smooth. Taste and adjust salt. 

To make the salad: In a large serving bowl, put the red onion and squeeze the some lemon juice on top. Massage. Add the dill, basil, and chili flakes. Heat the 2 tbsp of olive oil and pour over this mix. Apparently this step is key. It infuses the herbs into the oil. 

Bring a large pot of salted water to a boil. Add the pasta and cook to al dente. Drain. Add the pasta to the bowl with the onions. Mix in the olives, bell pepper, cucumber, tomatoes, and chickpeas. Pour over the dressing and toss well. Lastly, add the feta cheese. 

Serve salad warm or cold. Pair with steak or chicken for a full meal. Enjoy!

Source: adapted from Half Baked Harvest