Description
This vibrant and flavorful pasta salad features crunchy veggies, salty olives, and creamy feta, making it a perfect dish for picnics and potlucks.
Ingredients
Pasta and Base Ingredients
- 12 oz short pasta (like rotini or penne) (Cooked to al dente)
- 1 cup feta cheese (crumbled or cubed)
- 1 cup Kalamata olives (or any briny olives you love)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (seeded if watery)
- 1 medium red bell pepper (or yellow/orange)
- 1/2 medium red onion (thinly sliced)
- 1/4 cup fresh parsley (optional but nice)
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 2 cloves garlic (minced)
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp honey (optional for a touch of sweetness)
Instructions
Preparation
- Boil pasta in salted water until al dente. Drain and rinse briefly with cool water to stop cooking.
- While pasta cools, chop your veggies to a similar size for balanced bites.
- Whisk the dressing in a small bowl or shake it in a jar.
Mixing
- Toss pasta with about two-thirds of the dressing first, then add veggies, olives, and feta.
- Add the rest of the dressing as needed, taste and adjust flavors.
Serving
- Let the salad chill for at least 30 minutes to meld flavors.
Notes
This pasta salad can be stored in an airtight container for 3-4 days. Revive any dryness with a splash of olive oil and lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Mediterranean