Creamy Greek Pasta Salad

I was looking for a way to use up greek olives this summer and I found this wonderful recipe to try!!! I think it would be a great unexpected addition to your holiday buffet.


1 lb dry rotini pasta
1 small cucumber (peeled, seeded and chopped)
1 tomatoes, chopped
1 green bell pepper, seeded and chopped
1 small red onion, chopped (or use 5-6 green onion, chopped)
1/4 cup sliced kalamata olive
1 cups cubed feta cheese (you will need more for the dressing)
salt (to taste)
fresh ground black pepper (to taste)


DRESSING
1 fresh garlic clove (or use 1/2 teaspoon garlic powder)
1/2 cup olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 teaspoons dried oregano (or use 2 teaspoons Greek seasoning in place of oregano and basil)
1/4 teaspoon dried basil
1 teaspoon sugar
2/3 cup mayonnaise (more if needed mixed in the salad at the end)
Cool the pasta in boiling water until al dente; drain then rinse well under cold water.
Place the pasta in a large bowl.
Add in cucumber, tomatoes, bell pepper, onion, olives and cubed feta cheese; toss to combine.
For the dressing; Mince Garlic Clove.
Add in all the remaining ingredients mix until well blended then add in the mayonnaise and mix until combined.
Pour over the salad ingredients in the bowl; toss to combine (if you prefer a creamier salad then add in more mayonnaise to taste).
Cover and refrigerate for at least 4 hours.