pasta salad dressing Easy Tangy Catalina Pasta Salad

Vegan dressing: Leave out the cheese, substitute the egg and oil for vegan mayonnaise (1/2 to 1 cup), and replace the anchovies with a tablespoon of minced capers

How To Make Classic Greek Vinaigrette Makes about 3/4 cup Nutritional Info Ingredients 2 tablespoons red wine vinegar 2 tablespoons freshly squeezed lemon juice (from 1/2 medium lemon) 1 clove garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup olive oil 1 ounce Greek sheep's milk feta cheese, crumbled (optional) 3 tablespoons plain Greek yogurt (optional) Equipment Chef's knife 16-ounce jar with lid Citrus reamer (optional) Measuring cups and spoons Instructions Combine ingredients in jar: Place all the ingredients in a pint glass jar

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