A delightful dish perfect for a quick lunch, a vibrant side dish, or as a star at your next gathering. Packed with fresh vegetables and classic Mediterranean ingredients like olives and feta, it's a healthy pasta salad recipe that embodies the essence of summer.
Ingredients
Scale:
250g pasta (penne, fusilli, or farfalle)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, chopped
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and sliced
150g feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
Prepare the Vegetables: Halve the cherry tomatoes, dice the cucumber, chop the red bell pepper, and slice the red onion thinly.
Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Adjust seasoning as needed.
Combine Ingredients: In a large mixing bowl, combine pasta, tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese. Distribute evenly.
Toss with Dressing: Pour dressing over salad and toss gently to coat all ingredients evenly.
Chill: Refrigerate for at least 30 minutes to allow flavors to meld.
Garnish and Serve: Sprinkle with fresh parsley before serving. Enjoy as a main course or alongside grilled meats.
