PASTA SALAD WITH FETA AND OLIVES

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Ingredients:

For the Salad:

  • 3 cups cooked pasta (rotini, penne, or bowties work well)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • Optional: 1/4 cup roasted red peppers, chopped

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar (or lemon juice)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions:

Step 1: Cook the Pasta

  1. Cook the Pasta: Cook the pasta according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside to cool.

Step 2: Prepare the Dressing

  1. Mix Dressing: In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard, oregano, and garlic. Season with salt and pepper to taste.

Step 3: Assemble the Salad

  1. Combine Ingredients: In a large mixing bowl, add the cooled pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.
  2. Add Dressing: Pour the dressing over the salad and toss everything together until well coated.

Step 4: Serve

  1. Chill: For best flavor, refrigerate the pasta salad for at least 30 minutes before serving to let the flavors meld together.
  2. Serve: Serve chilled or at room temperature. Garnish with extra feta and parsley if desired.

Tips:

  • You can add protein such as grilled chicken or chickpeas to make it more filling.
  • For added crunch, toss in some pine nuts or sunflower seeds.

Variations:

  • Greek-Inspired: Add chopped bell peppers, artichoke hearts, and a squeeze of lemon for extra brightness.
  • Pesto Twist: Stir in a couple of tablespoons of basil pesto for a fresh, herby flavor.