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Pasta Salads

James's Greek Pasta Salad

Dressing:
1/4 cup vegetable oil
2 tablespoons olive oil - extra virgin
2 tablespoons fresh lemon juice
 2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

Salad: 8 oz. Orzo Pasta - Cooked according to pkg. directions (Orzo is a tiny pasta shaped like a grain of rice)
1 cup thinly sliced red bell pepper
1/2 cup sliced green onions or chopped red onion
1/2 pound Feta Cheese, cubed
 1/2 cup pitted ripe olives - sliced
 2 tablespoons snipped fresh dill or 1 tsp. dried dill weed Optional:
1 large tomato, halved and thinly sliced (I don't usually put in the tomato)

 In jar with lid, combine dressing ingredients. and mix well. If refrigerated overnight, of course, it improves the flavor, but I have used immediately. Cook pasta according to pkg. directions. Drain and rinse with cold water. Drain well. Shake dressing to mix well, then pour dressing over pasta. Stir gently to coat pasta. Add remaining ingredients, mix gently, refrigerate, covered, until serving time. This always tastes better the second day as the flavor blend.

 Note: We love feta cheese and black olives, so I always add more than the recipe calls for.

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