I saw this recipe on Lynda’s Recipe Box this morning and decided right then and there to make it for dinner. It was a snap to make and tasted fantastic. I really loved this pasta salad and both of my kids said they liked it too. I loved the combination of tangy olives, sweet roasted peppers, crunchy cucumbers, and soft pasta. I served this pasta salad alongside some Greek shrimp skewers (I will post the recipe tomorrow) for a delicious and healthy meal. Thanks for the wonderful recipe Lynda.
Combine the basil, oregano, canola oil, olive oil, red wine vinegar, garlic, sea salt and freshly cracked pepper, to taste, and a pinch of sugar together in a bowl. Whisk until well combined then set aside for flavors to mingle.
Cook the pasta per instructions in salted water. Drain then rinse a bit with cold water. Combine the cooled pasta with the tomatoes, cucumber, olives, roasted bell pepper, red onion, and feta cheese together in a bowl. Pour the vinaigrette on top and mix until coated evenly. Place into the refrigerator until ready to serve. Enjoy.