Creamy Greek-style Pasta Salad

Total Time: 5 hrs Preparation Time: 5 hrs

Ingredients

• Servings: 8
• 500 g uncooked medium pasta shells (or use small cheese tortellini pasta)
• 6 -8 green onions, chopped
• 1 small green bell pepper, seeded and finely chopped
• 1 small red bell pepper, seeded and finely chopped
• 1 stalk celery, finely diced (optional)
• 1 1/2 cups crumbled feta cheese
• 3/4 cup sliced black olives
• 2 large plum tomatoes, coarsley chopped (or use halved cherry tomatoes)
• 3 cups cooked chicken, diced (or use cooked turkey)
• 1/2-3/4 cup prepared ranch dressing (or to taste)
• salt and black pepper
• 1/2 cup olive oil (can use half each vegetable oil and olive oil)
• 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons dijon mustard
• 2 -3 teaspoons sugar
• 3 teaspoons dried oregano (you can add in more at the end of making the salad)
• 3 teaspoons dried basil
• 1 -2 teaspoon seasoning salt
• black pepper (to taste)
• 1/4 cup grated parmesan cheese

Recipe

• 1 for the dressing; in a bowl whisk together all ingredients until well blended adjusting amount to taste, then refrigerate until ready to use (the dressing may be made up to a day in advance).
• 2 boil the pasta shells in boiling water until al dente; drain and rinse under cold water; place into a large bowl.
• 3 add in onions, bell peppers, celery (if using) feta cheese, olives, tomatoes and cooked chicken; toss with a wooden spoon to combine.
• 4 add in the prepared dressing; toss well to combine.
• 5 add in ranch dressing (start with 1/2 cup and add in more to taste).
• 6 add in more oregano if desired and season with salt and lots freshly ground black pepper.
• 7 cover and chill for 5 hours or more before serving.