Greek Pasta Salad

Greek Pasta Salad Homemade Greek Pasta Salad?! You should try this wonderful recipe to make your next pasta salad out of this world ...or country!!   Makes 6 servings Recipe from allrecipes.com

INGREDIENTS for DIJON VINAIGRETTE:

¼	cup rice wine vinegar
2	tbsp Dijon mustard
1	large clove garlic, minced
	big pinch of salt
	black pepper, to taste
2/3	cup extra-virgin olive oil

INGREDIENTS for PASTA SALAD:

2	medium zucchini, thinly sliced lengthwise
1	medium yellow pepper, halved lengthwise, seeded
2	tbsp olive oil
	ground black pepper and salt, to taste
2	tbsp salt for pasta water
1	lb medium pasta shells
1	lb cooked chicken, halved lengthwise
8	oz cherry tomatoes, halved
3/4	cup coarsely chopped pitted Kalamata olives
1	cup crumbled feta cheese
½	small red onion, cut into small dice
1	tsp dried oregano

DIRECTIONS:

1.	To make the vinaigrette, whisk together the first five ingredients, then slowly whisk
	in the oil for a thick consistency. Pour into a jar with a tight-fitting lid for transportation.
2.	Adjust the oven rack to the highest position and turn broiler on high. Toss zucchini
	and bell pepper with olive oil, salt and pepper, and arrange on a large baking sheet with
	sides.
3.	Broil 8 to 10 minutes, until spotty brown, turning zucchini slices and pepper halves once.
	Set aside in a large bowl to coll, then cut into bite-sized pieces.
4.	Bring 1 gallon of water and 2 tbsp of salt to boil. Add pasta; boil using package times,
	until tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set
	aside to cool.
5.	Put vegetables, pasta, and remaining ingredients (except dressing) in the bowl or a
	gallon sized zipper bag (can be refrigerated for several hours).
6.	To serve, add dressing; toss to coat.

Check out this great cooking video from Sean and Cathy Cummings! They show how easy and delicious this recipe really is!

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