Colorful Greek-inspired pasta salad with olives, feta, vegetables, and herbs. Refreshing and easy for warm gatherings.
# What You’ll Need:
→ Pasta
01 - 9 oz short pasta (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 - 4.25 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)
# Steps:
01 - Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain using a colander and rinse under cold water to cool rapidly; set aside.
02 - In a large mixing bowl, combine cucumber, cherry tomatoes, red onion, bell pepper, Kalamata olives, and capers if using.
03 - In a 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 bowl with vegetables. Pour over the dressing and toss gently to evenly coat all components.
05 - Gently fold in crumbled feta cheese, chopped parsley, and dill if desired. Taste and adjust seasoning if necessary.
06 - Cover and chill for at least 15 minutes to allow flavors to meld. Serve cold or at room temperature.
