A vibrant salad featuring feta, olives, tomatoes, and crisp vegetables tossed in olive oil dressing.
# What You Need:
→ Pasta
01 - 10 oz short pasta (fusilli, penne, or farfalle)
02 - Salt, for boiling water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 medium cucumber, diced
05 - 1 small red onion, thinly sliced
06 - ½ red bell pepper, diced
→ Cheese & Olives
07 - 5 oz feta cheese, crumbled
08 - ½ cup Kalamata olives, pitted and halved
→ Dressing
09 - 4 tbsp extra-virgin olive oil
10 - 2 tbsp fresh lemon juice
11 - 1 tsp dried oregano
12 - 1 clove garlic, minced
13 - ½ tsp sea salt
14 - ¼ tsp black pepper
→ Fresh Herbs
15 - 2 tbsp fresh parsley, chopped
16 - 1 tbsp fresh basil, sliced (optional)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to halt cooking.
02 - In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, and red bell pepper.
03 - Incorporate the cooled pasta into the bowl with vegetables and mix gently.
04 - In a small bowl or jar, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper until emulsified.
05 - Pour the dressing over the pasta and vegetables. Toss gently to evenly coat all ingredients.
06 - Fold in crumbled feta, Kalamata olives, parsley, and basil if using. Toss lightly to distribute.
07 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.
