Zesty pasta tossed with Greek vegetables, olives, feta, and herbs. Easy, refreshing for summer lunches.
# What You’ll Need:
→ Pasta
01 - 9 ounces short pasta such as penne, fusilli, or farfalle
02 - Salt, for boiling pasta water
→ Vegetables
03 - 1 medium cucumber, diced
04 - 7 ounces cherry tomatoes, halved
05 - 1 small red onion, finely sliced
06 - 1 red bell pepper, diced
→ Greek Flavors
07 - 3.5 ounces Kalamata olives, pitted and halved
08 - 4.25 ounces feta cheese, crumbled
09 - 2 tablespoons capers (optional)
→ Dressing
10 - 4 tablespoons extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1 garlic clove, finely minced
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper
→ Fresh Herbs
16 - 2 tablespoons chopped fresh parsley
17 - 2 tablespoons chopped fresh dill (optional)
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente following package instructions. Drain and rinse under cold water to stop cooking; set aside.
02 - In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, Kalamata olives, and capers if using.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, dried oregano, minced garlic, sea salt, and black pepper until fully emulsified.
04 - Add cooled pasta to the bowl with vegetables. Pour dressing over salad and toss gently to coat all ingredients evenly.
05 - Fold in crumbled feta, chopped parsley, and dill if desired. Taste and adjust seasoning as needed.
06 - Refrigerate for at least 15 minutes before serving to allow flavors to meld.
