We have banana peppers in the garden – well, they were in the garden, but now they are in the house – lots of them. Actually, there are more in the garden too. Out of everything Steve has grown this year, banana pepper seem to be the most plentiful. So, naturally I needed to come up with something to do with them, and this Greek Pasta Salad was just perfect – and so delicious!
If you like Greek salads, you just have to try this. Greek salads are one of my favorites, and this is a version that you could take to a picnic or pot luck without having to worry about wilting lettuce. I left the grape tomatoes whole because I didn’t think we would eat it all at one meal (though we came really close because it was so good), and I don’t really like leftover cut tomatoes. But, they are even better if you half them, so they can get some dressing inside. My banana peppers were of the not hot variety, so I used quite a bit, but if you have hot ones, you might want to limit them some.
Greek Pasta Salad
- 12 ounces cooked pasta, cooked according to package directions and cooled (I used whole wheat bow tie.)
- 1 1/2 cups banana peppers sliced (about 5)
- 1 pint grape tomatoes
- 1/2 cup Kalamata Olives, pitted and sliced
- 6 ounces feta cheese, crumbled
- 2/3 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 4 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/3 cup olive oil
- Toss together pasta, peppers, tomatoes, olives, and cheese.
- Whisk together vinegar, mustard, garlic, black pepper, sugar and salt.
- Whisking constantly, slowly drizzle in olive oil until all is combined.
- Pour dressing over salad and toss to coat.
- Serve immediately or refrigerate until serving.