Categories: Cold Side Dishes
Ingredients
- 1 cup olive oil
- 2/3 red wine vinegar
- 2 tablespoons lemon juice
- 2 garlic cloves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 package (1 lb.) rotini pasta, cooked
- 1 container (8 oz.) crumbled feta cheese
- 1 container (1 pint) grape tomatoes, halved
- 1 jar (7 oz.) pitted kalamata olives, drained
- 1 small cucumber, sliced
- 1 small red onion, coarsely chopped
Directions
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In a blender jar, add red wine vinegar, lemon juice, garlic, basil, oregano, salt and pepper. Cover and blend on HIGH until well blended. Remove filler cap.
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With blender running, gradually add oil through the filler cap until mixture is creamy.
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In a large bowl, add pasta, crumbled feta, grape tomatoes, kalamata olives, cucumber, and onion.
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Pour oil mixture over pasta.
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Stir until blended.
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Cover and refrigerate overnight for flavors to blend.