I am NOT adventurous when it comes to cooking and trying new foods. So the fact that I made this pasta salad AND liked it is still a miracle in my mind.
My family has recently discovered Penzey Spices. This spice store will overwhelm your senses; I’ve been known to sniff a few too many spices and seasonings and end up in a sneezing fit. There is a great variety of sodium free options, although this recipe was not inspired by one. This recipe was inspired by the Greek Seasoning: a traditional blend of lemon, garlic, and oregano.
This past Sunday was a warm and cloudless day that was perfect for sitting outside while grilling and catching up with family. I wanted to make a contribution to the meal so I decided to be inspired by a seasoning. I found a great Greek Salad Dressing recipe from Penzey and added it to a pasta salad. Here is the recipe and proof of my actual cooking:
Greek Salad Dressing:
Mix 2 Tablespoons Greek Seasoning with 2 Tablespoons water and let it stand for 5 minutes
Add 1/4 cup olive oil, 1/4 cup salad oil, 1/4 cup balsamic vinegar, 2 Tablespoons water, and 1 Teaspoon sugar
Stir the dressing into cooked Rotini Noodles
Let the noodles cool before adding in Black Olives and Feta Cheese as you desire
Feel free to add in other veggies or cheeses to your pasta salad. Black Olives and Feta Cheese were as adventurous as I was willing to get. And honestly, I picked MOST of my Black Olives out. I tried a few though, so I’m calling it a win! ENJOY!