Hello, my name is Jen Lask and I am a vinegar hoarder.
I really do try to set myself up for success in the kitchen. Every dish, spice and bottle has its place. But I have to admit that I’ve dropped the ball on one crucial but limited spot: the pantry.
You see, I’ve made the same error several times. I’ve been overly cautious at grocery stores, wrongly assuming I was out of red wine vinegar each time. I didn’t catch this mistake until I began trying (in vain) to make room for more food earlier this week. I counted four full bottles of red wine vinegar, two bottles of cider vinegar and two bottles of rice vinegar. I knew what I had to do: find a gazillion recipes that call for the various vinegars.
The first round of purging my pantry came in the form of Just a Taste’s Greek Pasta Salad with Red Wine Vinaigrette. It’s simple, delicious and the perfect option for any Meatless Monday fans out there.
Greek Pasta Salad with Red Wine Vinaigrette
Easy and healthy pasta salad tossed with red wine vinaigrette. Perfect work lunch or appetizer for a get-together.
- 1 pkg elbow mac
- 2/3 cup red onions sliced
- 15 cherry tomatoes diced
- 3/4 cup olives sliced (optional)
- 3/4 cup green peppers diced
- cup feta crumbled
Red Wine Vinaigrette
- 1/3 cup red wine vinegar
- 2 tsp lemon juice
- 1 1/2 tsp minced garlic
- 1 tsp sugar
- 2 tsp dried oregano
- 1/2 cup extra-virgin olive oil
- salt and pepper
Bring water to a boil over medium heat. Pour in pasta and follow directions on box to cook.
In the meantime, whisk together all of the ingredients for the red wine vinaigrette EXCEPT for the olive oil. Pour that in last, slowly adding the olive oil while still whisking the rest of the ingredients. Set aside.
Once pasta is cooked and has been drained, pour into a large bowl. Mix in vegetables, feta cheese and the vinaigrette.
Let the flavors marinade in your fridge for at least three hours, covered.
When you're ready to serve the pasta salad, toss everything one more time. It can be served cold or room temperature.