All-Natural Greek Pasta Salad

• 12 ounces, weight Whole Wheat Rotini Pasta
• 1 whole Medium Red Pepper, Stem And Seeds Removed, Chopped
• 6 ounces, weight Pitted Black Olives
• 1-1/2 cup Mild Banana Peppers
• 1/2 cups Coarsley Chopped Fresh Chives
• 1 Medium-sized Cucumber, Peeled And Chopped
• 1 cup Extra Virgin Olive Oil
• 3/4 cups Red Wine Vinegar
• 2 teaspoons Garlic Powder
• 2 teaspoons Dried Basil
• 2 teaspoons Dried Oregano
• 2 teaspoons Italian Seasoning
• 1 teaspoon Fresh Ground Black Pepper
• 1/2 cups Feta Cheese, If Desired

1. Cook the pasta according to package instructions for al dente. Drain off the water and run cold water over pasta for a couple minutes to cool it down
2. Place the drained pasta in a large bowl. Add chopped red pepper, black olives, banana peppers, chives, and cucumber into the bowl, toss to combine, cover with a sheet of plastic wrap and put it into the refrigerator to chill.
3. In a separate bowl whisk together olive oil, red wine vinegar, garlic powder, dried basil, dried oregano, Italian seasoning and ground black pepper till fully combined. Take that bowl and let it sit in fridge for at least 2 hours if not more.
4. A couple hours before serving pour dressing over pasta and mix to combine. Garnish with feta cheese if desired and place back into fridge until ready to serve.

pasta, red pepper, black olives, banana peppers, coarsley, cucumber, olive oil, red wine vinegar, garlic, basil, oregano, italian seasoning, fresh ground black pepper, feta cheese

Taken from tastykitchen.com/recipes/salads/all-natural-greek-pasta-salad/ (may not work)