Herbed Pasta Salad

I’m not sure why it’s a common sentiment that a little bit of dried herb goes a long way, but I think that’s the furthest from the truth.  I think if you use just a little bit of the dried herbs, your food won’t have much flavor, and we’re all about flavor!  Don’t be scared off by the amount of dried herbs…trust me, it’s delicious!

A friend of mine made a similar pasta salad for an event we went to, and while she didn’t have a recipe, she told me what she put it, and this is my version.  This is a great one to bring for a potluck or picnic too.

Ingredients:

• 14.5 oz or 16 oz pasta of choice
• 1/2 c. olive oil
• 1/3 c. rice wine vinegar
• 2 tsp. Italian seasoning
• 4 tsp. dried oregano
• 2 tsp. garlic powder
• 2 tsp. dried parsley
• salt and pepper, to taste
• 4 oz. crumbled feta
• 1 lb. of grape tomatoes, halved.

Directions:

1. Bring a large pot of water to boil over high heat; then add salt and pasta, and cook until al dente; then drain.
2. Meanwhile in a large bowl combine olive oil through feta and stir to combine.  Mix so that some of the feta actually breaks down in the dressing (emulsifies) and the dressing becomes a bit “creamy;” then add the tomatoes; then add the pasta.  Toss to combine and taste.  Correct seasoning to taste.

Herbed Pasta Salad: