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Greek Summer Pasta Salad

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Course Pasta, Salads
Servings 8 people

Ingredients
  

For the Greek dressing
  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 3 tbsp red wine vinegar
  • 2 tbsp Duke's mayonnaise
  • 2 tsp dijon mustard
  • 2 tsp honey
  • kosher salt and black pepper
For the salad
  • 2 shallots, thinly sliced
  • 1/2 cup mixed fresh herbs (basil, oregano, dill)
  • 2 tbsp pine nuts
  • chili flakes (to preference)
  • 1/4 cup extra virgin olive oil
  • 1 lb short-cut pasta
  • 3/4 cup mixed Green olives, pitted
  • 2 bell peppers, chopped
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes, halved
  • 1 cup canned chickpeas, drained
  • 1/4 cup sliced pepperoncini
  • 8 oz feta cheese, crumbled

Instructions
 

  • To make the dressing, combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
  • To make the salad, combine the shallots, pine nuts, herbs, and chili flakes in a large bowl. Heat the olive oil in a small skillet over medium heat until it begins to sizzle. Pour the hot oil over the shallots.
  • Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the pasta to the bowl with the oil. Add the olives, peppers, tomatoes, chickpeas, and pepperoncini. Pour over the dressing and toss. Add the feta.
  • Serve the salad warm or cold and enjoy!