Mediterranean Pasta Salad

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

1 pound pasta cooked al dente

1 cup mixed olives sliced

8 ounces jar sun dried tomatoes oil reserved

6 ounces salami sliced thin

4 ounces feta cubed

1 english cucumber diced

1 (5 ounces) container baby kale

subheading: How to Make the Dressing:

¼ cup olive oil use the oil from the sun dried tomato jar for extra flavor

¼ cup red wine vinegar

1 tbsp fresh oregano or 1 tsp dried

1 lemon zest and juice

3 garlic cloves minced

¼ teaspoon pepper

½ teaspoon sea salt

Directions at therecipecritic.com

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