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

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There are lots of things you can do to become healthy. Not all of them necessitate fancy gym memberships or restricted diets. You can do small things each day to improve upon your health and lose weight. Being smart about the decisions you make each day is a start. Getting as much exercise as you possibly can is another factor. The numbers on the scale aren’t the only signal of your health levels. It’s about making your body as strong as it can be.

We hope you got insight 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 that.

The ingredients needed to cook Greek Pasta Salad (Version 2):
  1. Get Dressing
  2. Use Dijon Mustard
  3. Provide Lemon (Juice)
  4. Prepare Red Wine Vinegar
  5. You need EV Olive Oil
  6. Prepare Garlic (Minced)
  7. You need Fresh Parsley (Chopped)
  8. Use Dried Oregano
  9. You need Salt (To Taste)
  10. Get Pepper (To Taste)
  11. You need Sugar (Optional)
  12. Use Salad
  13. Take Rotini Pasta
  14. Use Large Black Olives (Whole, Halved, or Sliced)
  15. Get Large English Cucumber (Or 2 Small to Medium Ones)
  16. Take Diced Roma Tomatoes (Seeded) (@ 3 Tomatoes)
  17. Get Diced Red Bell Peppers (Seeded) (@ 2 Peppers)
  18. Provide Carrots (Julienned) (Optional)
  19. Provide Feta Cheese
  20. Prepare 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.

Make salad: Bring a large pot of salted water to a boil. Drain, rinse under cold water and transfer to a bowl. Add remaining ingredients, toss with dressing and serve. This salad really can't get any easier to make, here's how to make it: cook the pasta according to the package directions. While the pasta is cooking, chop the vegetables and mix up the dressing.

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