Twisted Greek Salad
Author: 
 
Recipe Name: Twisted Greek Salad Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8–10 servings
Ingredients
  • 1 (16-ounce) package twisted macaroni
  • ½ cup canola oil
  • 1 tablespoon plus 1 teaspoon lemon juice
  • 1 tablespoon plus 1 teaspoon champagne or white wine vinegar
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic salt
  • ¼ teaspoon black pepper
  • 1 green bell pepper, seeded and chopped
  • 3 green onions, sliced
  • 2 tablespoons fresh chopped dill
  • 1 (14-ounce) can chickpeas or garbanzo beans, drained
  • 1 (8-ounce) container whole white or button mushrooms, coarsely chopped
  • 12 pitted large black olives, coarsely chopped
  • 2 ripe tomatoes, seeded and chopped
  • ½ pound crumbled feta cheese
Instructions
  1. Cook the macaroni in a large pot of boiling water according to the package instructions. Meanwhile, in a jar with a tight-fitting lid, combine the oil, lemon juice, champagne or vinegar, oregano, salt and pepper. Cover and shake to emulsify.
  2. Drain the macaroni and transfer immediately to a large mixing bowl. Toss with the dressing, cover and allow to cool for 35 minutes. Stir in the bell peppers, onions and dill. Cover and refrigerate until ready to serve.
  3. Before serving, stir in the chickpeas, mushrooms, olives, tomatoes and feta. Toss gently and serve on cold plates.
  4. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/cool-pasta/