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.
- 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.
- Bring a large pot of water to boil over high heat; then add salt and pasta, and cook until al dente; then drain.
- 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 (emulsifes) 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: