-
1
Note: This recipe is largely played by ear.
-
2
Ive approximated the measurements for the ingredients but it really is trial and error.
-
3
All I can say is be generous with the vinegar and seasoning and you really cant go wrong!
-
4
Follow directions on box for cooking pasta; cook al dente.
-
5
I like to add salt to the water once it starts boiling, adds a little flavor to the pasta.
-
6
While the pasta is cooking, clean and chop your veggies.
-
7
I like my onions chopped pretty small but will leave large chunks for the bell pepper.
-
8
The grape tomatoes I just slice in half.
-
9
Toss all ingredients in a large bowl, as this will make a big batch.
-
10
Drain olives and add to the mix.
-
11
When the pasta is finished cooking, drain and run under cold water to stop it from cooking further and cool it off.
-
12
Add the vinegar, olive oil, garlic, and seasoning to the veggies and add pasta to the bowl.
-
13
Use salad tongs to mix er up.
-
14
Finally add the feta and parmesan cheese.
-
15
Mix everything together and taste test.
-
16
Add more vinegar and seasoning as necessary.
-
17
I like to add a dash of lemon juice for a bit of extra zip.
-
18
Allow the salad to sit for about an hour so the flavors can mix together.
-
19
I usually get a little impatient and have a teeny bit right after I make it but it really is best if its allowed to sit for a while.
-
20
Best served at room temperature.
-
21
Enjoy!
