Mediterranean pasta with olives, feta, tomatoes, cucumber and aromatic herbs. Ideal for easy summer meals.
# What You'll Need:
→ Pasta
01 - 9 oz short pasta such as 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 - 4.5 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)
# How to Make It:
01 - Bring a large pot of salted water to a rapid boil. Add pasta and cook until al dente, following package timing. Drain thoroughly and rinse under cold water to halt cooking; set aside.
02 - In a spacious mixing bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, Kalamata olives, and capers if desired.
03 - In a small bowl or jar, whisk olive oil, red wine vinegar, dried oregano, finely minced garlic, sea salt, and freshly ground black pepper until emulsified.
04 - Add cooled pasta to vegetables. Pour dressing over mixture and toss gently to coat evenly.
05 - Fold in crumbled feta cheese, chopped parsley, and dill if used. Taste and adjust seasoning to preference.
06 - Refrigerate salad for a minimum of 15 minutes before serving for optimal flavor. Serve chilled or at room temperature.
