Brimming with Greek flavors, this vibrant summer pasta salad highlights olives, feta, and crisp veggies.
# Ingredient List:
→ Pasta
01 - 9 oz short pasta (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 - 4.25 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 - 0.5 tsp sea salt
15 - 0.25 tsp freshly ground black pepper
→ Fresh Herbs
16 - 2 tbsp chopped fresh parsley
17 - 2 tbsp chopped fresh dill, optional
# Steps:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain thoroughly and rinse with cold water to stop cooking; set aside to cool.
02 - Combine cucumber, cherry tomatoes, red onion, bell pepper, Kalamata olives, and capers in a large mixing bowl.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, sea salt, and black pepper until emulsified.
04 - Add cooled pasta to the vegetable mixture. Pour dressing over and toss gently until evenly coated.
05 - Fold in crumbled feta cheese, chopped parsley, and dill if using. Taste and adjust seasoning as needed.
06 - Refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature.
