Description
A refreshing and tangy pasta salad loaded with Mediterranean flavors, featuring crisp vegetables, briny olives, and creamy feta cheese, all tossed in a zesty lemon-herb vinaigrette.
Ingredients
Scale
For the Crust:
- 8 oz (about 225g) rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 6 oz (about 170g) feta cheese, crumbled
- 1/4 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the vinaigrette.
- Add the cooled pasta to the vegetable mixture, then pour the vinaigrette over everything. Toss gently until well combined.
- Stir in the fresh parsley, then cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
You can customize the seasonings to taste.