Crisp veggies, olives, and feta tossed with pasta for a Mediterranean-inspired summer dish. Light and flavorful.
# What You'll Need:
→ 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 - 1/2 tsp sea salt
15 - 1/4 tsp freshly ground black pepper
→ Fresh Herbs
16 - 2 tbsp chopped fresh parsley
17 - 2 tbsp chopped fresh dill (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package guidelines. Drain and rinse under cold water to halt cooking; set aside.
02 - In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, finely sliced red onion, diced bell pepper, Kalamata olives, and capers (if used).
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, minced garlic, sea salt, and black pepper until emulsified.
04 - Add the cooled pasta to the vegetable mixture. Pour the 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 preferred.
06 - Cover and refrigerate salad for at least 15 minutes before serving to enhance flavors.
