Bright blend of pasta, feta, olives, and fresh veggies tossed in a zesty olive oil dressing.
# What to Use:
→ Pasta
01 - 10 oz short pasta (fusilli, penne, or farfalle)
02 - Salt, for boiling water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 medium cucumber, diced
05 - 1 small red onion, thinly sliced
06 - 1/2 red bell pepper, diced
→ Cheese & Olives
07 - 5 oz feta cheese, crumbled
08 - 1/2 cup Kalamata olives, pitted and halved
→ Dressing
09 - 4 tbsp extra-virgin olive oil
10 - 2 tbsp fresh lemon juice
11 - 1 tsp dried oregano
12 - 1 clove garlic, minced
13 - 1/2 tsp sea salt
14 - 1/4 tsp black pepper
→ Fresh Herbs
15 - 2 tbsp fresh parsley, chopped
16 - 1 tbsp fresh basil, sliced (optional)
# How to Prepare:
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 stop cooking.
02 - In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, and red bell pepper.
03 - Add the cooked and cooled pasta to the vegetables and mix gently.
04 - Whisk together olive oil, lemon juice, dried oregano, minced garlic, sea salt, and black pepper in a small bowl or jar.
05 - Pour the dressing over the pasta and vegetable mixture. Toss gently to combine all ingredients evenly.
06 - Fold in crumbled feta cheese, Kalamata olives, chopped parsley, and fresh basil if using. Toss lightly to distribute.
07 - Taste the salad and adjust seasoning if needed. Serve chilled or at room temperature.
