Refreshing Summer Pasta Salad with a Greek Flair
This refreshing summer pasta salad combines vibrant vegetables and feta cheese with a simple Greek dressing, perfect for warm weather meals. It's a light and flavorful dish that can be served as a side or main course.
Ingredients
- 8 oz rotini or fusilli pasta
- 1 cup cherry tomatoes halved
- 1 whole cucumber diced
- 1 whole bell pepper diced
- ½ whole red onion finely chopped
- 1 cup Kalamata olives pitted and sliced
- 1 cup feta cheese crumbled
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil chopped
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- to taste salt
- to taste freshly ground black pepper
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and rinse under cold water.
- Prepare the vegetables by halving the cherry tomatoes, dicing the cucumber and bell pepper, and chopping the red onion.
- Mix the dressing by whisking together olive oil, red wine vinegar, oregano, salt, and pepper.
- In a large bowl, combine the cooled pasta with the vegetables, olives, feta, parsley, and basil.
- Drizzle the dressing over the salad and gently toss to combine.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, toss the salad again and adjust seasoning if necessary.
Notes
Chill the salad for at least 30 minutes to enhance the flavors.