Greek Pasta Salad

Greek Pasta Salad

1 pound rotini pasta, cooked and drained

2 cups diced English cucumbers

2 cups halved cherry tomatoes

1 cup kalamata olives, pitted and halved
1 cup red onion, diced
1/2 cup or more pepperoncini peppers, sliced
7 ounces feta cheese, crumbled
Greek Salad Dressing, recipe follows

Combine the first 7 ingredients in a LARGE bowl. Pour dressing over and toss well. Chill well; toss and season with salt and pepper, if needed.

Greek Salad Dressing:
6 tablespoons red wine vinegar
3 tablespoons white wine vinegar
1 1/2 teaspoons dijon mustard
1 1/2 teaspoons fine salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 medium to large garlic clove
1/2 cup extra virgin olive oil
2/3 cup light olive oil
1 teaspoon dried oregano

In a blender, combine the vinegars, mustard, salt, pepper, red pepper, and garlic; puree. With the motor running, very slowly pour in a steady stream of the extra virgin olive oil to make a smooth dressing. Repeat with the light olive oil. Transfer the dressing to a glass storage container and mix in the oregano. Taste; season with more salt if necessary. The dressing will keep for 2 weeks, covered in the refrigerator.

Note: This will make a delicious main dish with the addition of diced roasted or grilled chicken.