Greek Pasta Salad

Ingredients

1 cup olive oil
2/3 red wine vinegar
2 tablespoons lemon juice
2 garlic cloves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1 package (1 lb.) rotini pasta, cooked
1 container (8 oz.) crumbled feta cheese
1 container (1 pint) grape tomatoes, halved
1 jar (7 oz.) pitted kalamata olives, drained
1 small cucumber, sliced
1 small red onion, coarsely chopped
1/3 cup sliced pepperoncini peppers

Directions

1. In a blender jar, add red wine vinegar, lemon juice, garlic, basil, oregano, salt and pepper. Cover and blend on HIGH until well blended. Remove filler cap, with blender running, gradually add oil through the filler cap until mixture is creamy.
2. In a large bowl, add pasta, crumbled feta, grape tomatoes, kalamata olives, cucumber, onion and pepperoncini peppers.
3. Pour oil mixture over pasta, stirring until blended.
4. Cover and refrigerate overnight for flavors to blend.

Serves: 14-16