A bright blend of pasta, olives, feta, and crisp veggies in a Mediterranean style. Perfect for warm days.
# Ingredients List:
→ Pasta
01 - 9 oz short pasta such as penne, fusilli, or farfalle
02 - Salt, for pasta water
→ Vegetables
03 - 1 medium cucumber, diced
04 - 7 oz cherry tomatoes, halved
05 - 1 small red onion, finely sliced
06 - 1 red bell pepper, diced
→ Greek Flavors
07 - 3.5 oz Kalamata olives, pitted and halved
08 - 4 oz feta cheese, crumbled
09 - 2 tbsp capers, optional
→ Dressing
10 - 4 tbsp extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1 garlic clove, finely minced
14 - 1/2 tsp sea salt
15 - 1/4 tsp freshly ground black pepper
→ Fresh Herbs
16 - 2 tbsp chopped fresh parsley
17 - 2 tbsp chopped fresh dill, optional
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente following package directions. Drain and rinse pasta under cold water to cool thoroughly; set aside.
02 - In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, finely sliced red onion, diced bell pepper, Kalamata olives, and capers if used.
03 - Whisk together extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, sea salt, and black pepper in a small bowl or jar until fully emulsified.
04 - Add cooled pasta to the vegetable mixture. Drizzle dressing over and toss gently to coat all components evenly.
05 - Fold in crumbled feta cheese, chopped parsley, and dill if desired. Taste and adjust seasoning as needed.
06 - Cover and refrigerate at least 15 minutes to allow flavors to meld. Serve cold or at room temperature.
