Ingredients
2/3
cup extra-virgin olive oil
1/4
cup red wine vinegar
2
tablespoons grated Parmesan cheese
1
teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
teaspoon coarse ground black pepper
1
clove garlic, finely chopped
3
cups uncooked rotini pasta (8 oz)
4
oz hard salami slices, quartered
1
medium cucumber, seeded, cut into chunks (1 1/4 cups)
1
small green bell pepper, cut into thin bite-sized strips
1
small red bell pepper, cut into thin bite-sized strips
2
medium tomatoes, cut into wedges, then cut in half
1/2
cup sliced kalamata or other Greek olives
1/4
cup sliced fresh basil leaves or 2 teaspoons dried basil leaves
6
oz feta cheese, crumbled (1 1/2 cups)
Preparation
In blender or food processor bowl, place all dressing ingredients. Cover; blend on medium speed about 20 seconds or until smooth; set aside.
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
In 4-quart bowl, place pasta and remaining salad ingredients. Add dressing; toss gently. Serve immediately.
