Greek Garden Pasta Salad

• FOR THE SALAD:
• 2 whole Red Bell Peppers, Finely Chopped
• 2 whole Carrots, Grated
• 3 whole Zucchini, Peeled And Chopped
• 1 cup Fresh Tomatoes, Diced
• 1 whole Red Onion, Diced
• 1 bunch Fresh Cilantro, Chopped
• 16 ounces, weight Farfalle
• 8 ounces, weight Feta Cheese, Crumbled
• _____
• FOR THE DRESSING:
• 2 teaspoons Garlic Powder
• 2 teaspoons Dried Oregano
• 2 teaspoons Dried Basil
• 2 teaspoons Onion Powder
• 2 teaspoons Dijon Mustard
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 1 Tablespoon Sugar
• 3/4 cups Red Wine Vinegar
• 3/4 cups Olive Oil

1. 1. Prepare (clean, dice, chip) veggies and place in extra-large mixing bowl.
2. 2. Prepare pasta according to package directions and then drain in colander. Rinse immediately with cold water to stop the cooking process. Don't over-cook or your pasta will be mushy. Drain pasta well and add to veggies in bowl. Add feta cheese and toss well.
3. 3. For the dressing, place the garlic powder, oregano, basil, onion powder, mustard, salt, pepper, sugar and red wine vinegar in a blender, then place lid on and drizzle olive oil in slowly while blending to create an emulsion.
4. 4. Drizzle dressing over pasta salad and toss well. Chill for 2 hours or more.

salad, red bell peppers, carrots, zucchini, fresh tomatoes, red onion, fresh cilantro, weight farfalle, cheese, dressing, garlic, oregano, basil, onion powder, dijon mustard, kosher salt, black pepper, sugar, red wine vinegar, olive oil

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