My Big Fat Greek Pasta Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

3/4 teaspoon fresh lemon zest (yellow rind only)


1 clove fresh mashed garlic

1 small yellow pepper, cut into thin 1 1/2-inch strips

3 tablespoons fresh basil leaves , cut into strips

1/4 teaspoon kosher salt

1/2 teaspoon dried oregano

1/2 cup pitted kalamata olive , halved lengthwise

1/4 teaspoon fresh ground black pepper

1/4 teaspoon onion powder

1 tablespoon red wine vinegar

1/2 teaspoon dried basil


1 cup sweet grape tomatoes , halved lengthwise

1/2 cup red onion , cut into thin 1 1/2-inch strips

4 green onions , sliced thin

1/4 cup fresh squeezed lemon juice


1 small green pepper , cut into thin 1 1/2-inch strips

1/2 cup extra-virgin olive oil

4-6 ounces feta cheese (cut in 1/2 inch cubes or crumbled)

1 small red pepper, cut into thin 1 1/2-inch strips

2 teaspoons honey

1 (12 ounce) box tri-color spiral pasta (Barilla brand)

1 teaspoon minced fresh mint leaves

2 tablespoons fresh parsley , chopped

1 peeled cucumber , quartered lengthwise in 3/4 inch thick slices

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

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