Pasta, crisp veggies, olives, and feta combined in a refreshing Mediterranean-inspired bowl.
# What You'll Need:
→ Pasta
01 - 250 g (9 oz) short pasta (fusilli, penne, or farfalle)
→ Vegetables
02 - 200 g (1 cup) cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1 small red onion, thinly sliced
05 - 1 small red bell pepper, diced
→ Olives & Cheese
06 - 100 g (2/3 cup) Kalamata olives, pitted and halved
07 - 120 g (4 oz) feta cheese, cubed or crumbled
→ Dressing
08 - 60 ml (1/4 cup) extra-virgin olive oil
09 - 2 tbsp red wine vinegar
10 - 1 tsp dried oregano
11 - 1 small garlic clove, minced
12 - 1/2 tsp Dijon mustard
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 2 tbsp fresh parsley or dill, chopped (optional)
# Steps to Follow:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large salad bowl, combine the cherry tomatoes, cucumber, red onion, red bell pepper, and Kalamata olives.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, garlic, Dijon mustard, salt, and pepper to make the dressing.
04 - Add the cooled pasta to the vegetables. Pour the dressing over the salad and toss gently to combine.
05 - Add the feta cheese and gently mix, taking care not to break it up too much.
06 - Taste and adjust seasoning if necessary. Garnish with chopped parsley or dill, if desired.
07 - Serve immediately, or chill for 30 minutes for enhanced flavor.
