Refreshing Greek-style pasta with olives, feta, veggies, and herbs. Best enjoyed chilled for vibrant flavor.
# What You'll Need:
→ Pasta
01 - 9 oz short pasta such as 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 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 - Fill a large pot with water and season generously with salt. Bring to a rapid boil and add the pasta. Cook until just al dente following the package timing. Drain and rinse the pasta under cold water to halt cooking and cool completely. Set aside.
02 - In a spacious mixing bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, and diced red bell pepper. Add the Kalamata olives and capers if using.
03 - In a separate small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, sea salt, and freshly ground black pepper until emulsified.
04 - Add the cooled pasta to the prepared vegetable mixture. Pour the dressing over and toss gently to ensure an even coating.
05 - Fold in crumbled feta cheese, chopped parsley, and dill if using. Taste and adjust seasoning as necessary.
06 - Cover and chill the salad for at least 15 minutes before serving to enhance flavors. Serve cold or at room temperature for optimal enjoyment.
