Mediterranean pasta tossed with olives, feta, crisp veggies, and a tangy vinaigrette.
# What You Need:
→ Pasta
01 - 8 oz short pasta (penne, fusilli, or farfalle)
→ Vegetables
02 - 1 medium cucumber, diced
03 - 1 red bell pepper, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 small red onion, thinly sliced
→ Olives and Cheese
06 - 2/3 cup Kalamata olives, pitted and halved
07 - 4 oz feta cheese, crumbled
→ Dressing
08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons red wine vinegar
10 - 1 teaspoon dried oregano
11 - 1 garlic clove, finely minced
12 - Salt and freshly ground black pepper to taste
→ Fresh Herbs
13 - 2 tablespoons fresh parsley, chopped
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper until well combined.
03 - In a large mixing bowl, combine cooked pasta, cucumber, bell pepper, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
04 - Pour the dressing over the salad and toss gently until all ingredients are evenly coated and well combined.
05 - Sprinkle chopped parsley over the salad. Refrigerate for at least 20 minutes before serving to allow flavors to meld together.
06 - Serve the salad cold or at room temperature, depending on preference.
