Ingredients
Scale
- 8 ounces rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- 1. Cook the pasta: Bring salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and rinse under cold water.
- 2. Prepare the vegetables: In a large bowl, combine halved cherry tomatoes, diced cucumber, bell pepper, red onion, and sliced olives.
- 3. Mix the dressing: Whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl.
- 4. Combine ingredients: Add cooled pasta to the vegetable mixture. Pour dressing over the top and gently toss to coat all ingredients.
- 5. Finish with feta: Sprinkle crumbled feta cheese on top and mix gently until evenly distributed.
- 6. Chill before serving: Refrigerate for at least one hour for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg