Perfect for entertaining. Holiday bbq hosting. Or really, just dinner.

This pasta salad takes all your favorite greek flavors, and up’s the anti with a homemade creamy roasted red bell pepper dressing.

You could add chicken to it, if you wanted to. But you don’t need to. Same goes for lamb.

Ingredients:

1/2 red bell pepper

dressing:

1/2 roasted red bell pepper, peeled and seeded

14 fresh oregano leaves

1 clove garlic

1/2 cup pine nuts

1 tsp salt

1 Tbsp sugar

1/3 cup red wine vinegar

1/3 cup mayo

1/2 cup evoo

3 cups cooked pasta

2 cups shredded romaine lettuce

1 cup chopped cucumbers

1 tomato, chopped

1/2 red onion, minced

10 castelvetrano olives, quartered

1/2 cup crumbled feta

Directions:

Blister red bell pepper, either under the broiler, over a gas stove, or on the grill. Place in a paper bag and sell. Once pepper is cooled remove stem, seeds, and skin.

Add dressing ingredients to a large mason or similar glass jar. Use an immersion blender to combine all ingredients until smooth.

Combine all salad ingredients in a large bowl. Drizzle dressing, a little at a time, mixing to combine. Add dressing to taste. Will make more than needed.