Greek Salad with Macaroni
|Lemon juice||2 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Dried oregano leaves||1 Teaspoon|
|Ground pepper||1⁄8 Teaspoon|
|Elbow macaroni/Other pasta||8 Ounce (1 Package)|
|Green pepper strips||1 Cup (16 tbs) (1/8 Inch Wide)|
|Tomato||1 Large, halved lengthwise and thinly sliced|
|Sliced green onion||1⁄2 Cup (8 tbs)|
|Feta cheese||1⁄2 Pound, cubed|
|Pitted black olives||1⁄2 Cup (8 tbs)|
|Snipped fresh dill/Dried dill weed - 1 teaspoon||2 Tablespoon|
|Salad oil||1⁄4 Cup (4 tbs)|
1 For the Dressing, In a jar with tight-fitting lid, mix oil, lemon juice, vinegar, oregano, salt and pepper.
2 Shake until well combined.
3 As per the package directions, cook elbow macaroni.
4 Drain well.
5 Into a large bowl, turn out the macaroni.
6 Add in the dressing and toss to combine.
7 Allow to cool completely.
8 Add in the green pepper, tomato, green onion, feta cheese, black olives and dill.
9 Lightly toss to combine.
10 Transfer into a serving bowl.
11 Cover and place in the refrigerator, for 1 hour.
12 Toss well and serve.