MY BIG FAT GREEK PASTA SALAD

My Big Fat Greek Pasta Salad image

Provided by The Spice Guru

Categories Greek

Time 57m

Yield 8 serving(s)

Number Of Ingredients 21

1 (12 ounce) box tri-color spiral pasta (Barilla brand)
1/2 cup red onion, cut into thin 1 1/2-inch strips
4 green onions, sliced thin
1 small green pepper, cut into thin 1 1/2-inch strips
1 small red pepper, cut into thin 1 1/2-inch strips
1 small yellow pepper, cut into thin 1 1/2-inch strips
1 cup sweet grape tomatoes, halved lengthwise
1 peeled cucumber, quartered lengthwise in 3/4 inch thick slices
1/2 cup pitted kalamata olive, halved lengthwise
3 tablespoons fresh basil leaves, cut into strips
2 tablespoons fresh parsley, chopped
1 1/2 teaspoons minced fresh mint leaves
4 -6 ounces feta cheese (cut into small cubes or crumbled)
1/2 cup extra virgin olive oil
1/2 teaspoon finely grated fresh lemon zest
2 1/2 tablespoons fresh squeezed lemon juice
1 1/2 tablespoons red wine vinegar
1 pressed fresh garlic cloves or 1 teaspoon garlic powder
1 teaspoon dried greek oregano
1 teaspoon fresh ground black pepper
1 teaspoon fine sea salt

Steps:

PREPARE the DRESSING: Grate 1/2 teaspoon fresh lemon zest; KNEAD and cut lemons into halves to juice, yielding 2 1/2 tablespoons juice; WHISK together remaining ingredients well; SET aside.
BRING bring 6 quarts water to a boil in a large pot; ADD 1 1/2 tablespoons kosher salt and spiral pasta, returning to boiling; COOK pasta according to package directions (do not overcook -- pasta should be al dente).
DRAIN pasta well; RETURN pasta to pot and toss with a very small amount of olive oil to prevent sticking; LET stand to cool.
PREP all pasta salad vegetables and fresh herbs to specifications; PLACE prepped vegetables into a large bowl.
ADD the cooled pasta to vegetables in bowl, combining well.
ADD 4-6 ounces cubed or crumbled feta cheese, without tossing.
WHISK the DRESSING mixture again; POUR the DRESSING evenly over pasta salad; GENTLY fold pasta salad over from the bottom a few times to evenly distribute the dressing and combine feta cheese.
CHILL pasta salad at least 2 hours to overnight.
GARNISH pasta salad with parsley sprig, or fresh basil or mint leaves.
SERVE and ENJOY!