12 oz. Fusilli Pasta, cooked & cooled 4 oz. Sun-dried tomatoes, julienne 4 oz. Artichoke hearts, marinated & quartered 4 oz. Kalamata olives, pitted 3 oz. Greek Feta Cheese, crumbled 10 ea. Fresh Basil leaves Salt, black pepper, & olive oil or Greek Dressing
Assemble all of the salad ingredients in a bowl and season with the Greek salad dressing or just olive oil, salt, pepper & basil.
Greek Salad Dressing:
Juice of 1 lemon 2 cloves of garlic, minced 3/4 C. of vegetable oil or olive oil salt & pepper to taste
Mix the lemon juice, garlic, salt and pepper and whisk in oil. Let set for 1-2 hours to let the flavors blend. Great for Greek garden salad or any lettuce salad, or tomatoes sliced with Feta and Greek olives, ect.