Fresh Pasta Salad

LAUREN BUCK

SALAD
12 ounces tri-color rotini
1 green bell pepper
1 red bell pepper
1 cucumber
1 4 ½ ounce can sliced olives
8 ounces crumbled feta cheese

DRESSING
1/2 cup distilled white vinegar
3 tablespoons water
4 teaspoons granulated sugar
2 teaspoons lemon juice
2 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons coarsely ground black pepper
4 teaspoons minced fresh parsley, or 2 teaspoons dried parsley
1 teaspoon minced fresh basil, or ½ teaspoon dried basil
1 teaspoon minced fresh oregano, or ½ teaspoon dried oregano
1 teaspoon minced fresh thyme, or ½ teaspoon dried thyme
1 cup olive oil

After boiling and cooling the rotini, combine cooked rotini, chopped peppers and cucumber, olive and feta cheese. Set aside.

In a bottle, or cruet, shake together all dressing ingredients except oil until well blended and salts have dissolved. This can also be done in a bowl with a whisk. Add oil and shake/whisk.

Mix dressing with salad and refrigerate for a few hours or overnight.