4thof July is here and if you’re grilling, this is the perfect side dish. It travels well if you’re going to friends or family’s and is delicious at room temperature. It is the perfect time of year for a Greek salad because all of the ingredients are in season including the mini sweet peppers that the stores sell in bags. You know the ones that are yellow, red and orange? Since the weather has warmed up, I’ve been eating a lot of Greek salads. I like to make my own pickled red onions (< click on the text to link to recipe) to add to the salad and since summer is upon us, I decided to turn a classic Greek salad into a pasta salad. A delicious side dish for picnics, beach days, pool days, any day really. Serve with grilled beef, chicken or shrimp or enjoy as a vegetarian meal. Large rigatoni pasta is mixed with all the usual suspects, chickpeas/garbanzo beans, sweet peppers, Kalamata olives, cucumber, red onion and Feta cheese. The dressing is made in the blender that is so easy, yet so good. The fresh, bright flavors of the lemon and mint are a complement to fresh veggies. If you’ve tried this Summer Greek Pasta Salad or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates. " The dressing yields 1 ¼ cups/295 ml
