Greek Pasta Salad Thursday, August 14, 2008


12 oz spiral pasta, cooked
1 diced green bell pepper
1 diced red bell pepper
1 peeled, seeded, and diced tomato
5 or 6 sliced scallions
1/2 pound crumbled feta cheese
1/2 cup sliced Greek olives
1/2 cup olive oil
3 TBSP lemon juice
2 TBSP red wine vinegar
1 tsp dried oregano
1 tsp dried dill


Toss together the pasta, peppers, tomato, scallions, feta, and olives. Whisk together the remaining ingredients and pour it over the salad. Serve immediately or refrigerate for up to 24 hours before serving.

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