Some people can’t keep their hands off a bag of chips, while for others it’s ice cream or Oreos.  My kitchen crack is pasta salad.  I know, that sounds absurd, but there is something about the al dente pasta lightly coated with rich olive oil and herbs that sets off serotonin in my brain.  Grab a piece with a hunk of feta, a sliver of pepperoni, and some crisp, fresh summer veggies at their absolute peak sitting atop and I am in foodie blissdom.

Summertime just screams for pasta salad.  It’s just too damn hot to eat a heaping HOT bowl of pasta.  And it just so happens there is no other time of year to find grape tomatoes as sweet as candy and peppers (as well as other produce) at prices which won’t break the budget. 

This was my favorite meal this week.  I could make it in huge vats and eat nothing else…well, as long as I had a nice cool chardonnay to go with it…

Get-Me-to-the-Greek Pasta Salad

serves 6 main dish, 12+ as a side

Ingredients:

Dressing:
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon onion powder
3/4 teaspoon Dijon mustard
3/4 teaspoon ground black pepper
1/2 teaspoon white sugar
1/2 teaspoon salt

If you want to make this super quick and easy you can use bottled Greek dressing (Ken’s is decent and I just discovered the Grandessa Signature from Aldi works in a pinch as well). Fresh is best, but I’m not going to tell, and if you hide the bottle, no one else will notice.

Salad:
12 oz. dried pasta (I prefer Wacky Mack bow ties for color and texture, but you can use twists, wagon wheels, any shape you like)
1 pint cherry tomatoes, halved
1 cup sliced  bell peppers (use any colors you prefer — I like a mix of red and green)
3/4 cup crumbled feta cheese
1/4 cup chopped green onions
1 (4 ounce) can whole black olives, halved
3/4 cup sliced pepperoni, cut into strips (if you want to go Vegetarian omit)
1 can white beans (cannellini) or chick peas
1 box frozen artichoke hearts, chopped and thawed

Directions:

1. For the dressing: whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Set aside.
2. Cook pasta as per directions on package for al dente.  
3. Meanwhile, assemble all other sliced and diced veggies, pepperoni, beans, and feta.
4. When pasta is done drain well and toss into large bowl.  Add all your salad ingredients and about half of the salad dressing. Toss to coat. Slowly add about half of remaining dressing and toss again. You don’t want everything to be too soggy and saturated with dressing, just gloss and well-coated. 
5. Cover, and chill 2 hours or overnight. Stir before serving. Add remaining dressing if desired.

Make sure to hide any leftover in the back of fridge to prevent snacking — yes, it’s just that good.  Just imagine you are sitting {below} soaking in the salty Santorini air while sipping on an imported glass of vino (I’ve heard Greek wine is swill).

Now, it’s time for you, my dear readers to join in.