Description
A delightful blend of flavors and textures with fresh vegetables, herbs, and tangy feta cheese, perfect as a side or light meal.
Ingredients
- 8 oz pasta (like fusilli or penne)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced (any color)
- ½ cup red onion, finely chopped
- 1 cup feta cheese, crumbled
- ½ cup Kalamata olives, pitted and sliced
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Begin by cooking the pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process and cool it down.
- In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, diced bell pepper, and chopped red onion.
- Add the cooled pasta to the bowl of vegetables.
- Gently fold in the crumbled feta cheese and sliced olives for added flavor.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Pour the dressing over the pasta salad and toss everything together until well-coated.
- Taste and adjust the seasoning if necessary; you might like a touch more lemon or a pinch of salt.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
Notes
This pasta salad is versatile; feel free to substitute vegetables or cheese based on your preference. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean