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Ingredients
  • subheading: Greek Dressing:
  • ¼ cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons red wine vinegar
  • 2 tablespoons tahini or mayo
  • 2 teaspoons dijon mustard
  • 2 teaspoons honey
  • kosher salt and black pepper
  • subheading: Salad:
  • 2 shallots, thinly sliced
  • ½ cup mixed fresh herbs (basil, oregano, dill)
  • 2 tablespoons pine nuts
  • chili flakes
  • ¼ cup extra virgin olive oil
  • 1 pound short cut pasta
  • ¾ cup mixed Greek olives, pitted
  • 2 bell peppers, chopped
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes, halved
  • 1 cup canned chickpeas, drained
  • ¼ cup sliced pepperoncini
  • 8 ounces feta cheese, crumbled
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