This was a really good pasta salad recipe but I might do a couple of things different next time. To this recipe I added: (1) about a tablespoon of dried oregano. Greek salad isn't Greek salad without it. (2) two small jars of artichoke hearts thanks to another reviewer. (3) roasted the red onion with the other veggies because I don't like it raw. Things I would do differently: Roasting the zucchini in large chunks didn't work, because as the zucchini charred out the outside, it retained all its moisture in the inside and it was quite soggy. I would cut up all of the vegetables into the bit sized portions and roast them that way, so they release their moisture in the oven. Finally, this is named a "Greek" salad. Living in a greek area of the city I don't know how accurate that would be (especially due to the fact that the recipe is a DIJON dressing). Nevertheless, it is a really good pasta salad in its own right, and I'll definitely make it again. The recipe also suggests to keep all the ingredients separate until serving, but the leftovers the next day were great (sans the soggy zucchini). I wouldn't worry about keeping the dressing separate.
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This was a really good pasta salad recipe but I might do a couple of things different next...