Description
A vibrant Greek pasta salad bursting with fresh vegetables, olives, and feta cheese, perfect for potlucks and picnics.
Ingredients
- 8 ounces rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, chopped
- 1 cup Kalamata olives, pitted and halved
- 1/2 red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside to cool.
- Prep the vegetables: While the pasta is cooling, chop your cherry tomatoes, cucumber, red bell pepper, and onion.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Combine ingredients: In a large bowl, mix the cooled pasta, vegetables, olives, and feta cheese. Pour the dressing over the salad and toss gently to combine.
- Taste and adjust: Sample your salad and adjust seasoning or dressing as needed.
Notes
For best flavor, chill for at least 30 minutes before serving. Store leftovers in an airtight container for up to three days.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean