Ingredients
For The Pasta Salad
- 12 ounces Rotini
- 1 cup Cucumbers sliced
- 1 cup Cherry Tomatoes
- 3/4 cup Kalamata Olives
- 1/4 cup Red Onion chopped
- 3/4 cup Feta Cheese
- 1/2 cup Bell Pepper diced
- 1/4 cup Parsley chopped
For The Dressing
- 1/3 cup Olive Oil
- 3 tbsp Red Wine Vinegar
- 1 clove Garlic minced
- 1 tbsp Lemon Juice
- 1 tsp Dried Oregano
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
Instructions
- Cook the Pasta. Bring a large pot of salted water to a boil. Cook your pasta until al dente according to the package instructions. Drain and rinse under cold water to stop cooking and cool it down quickly.
- Make the Dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper. Set aside.
- Prep the Veggies. While the pasta cooks, chop the cucumbers, tomatoes, bell pepper, red onion, and parsley.
- Combine. In a large mixing bowl, toss the cooled pasta with chopped vegetables, olives, and feta. Pour the dressing over the top and toss until everything is evenly coated.
- Chill. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve. Toss again, adjust seasoning if needed, and serve cold. Garnish with additional parsley, lemon wedges, or a sprinkle of feta.
Nutrition
Calories: 408kcal | Carbohydrates: 47g | Protein: 11g | Fat: 20g | Fiber: 3g | Sugar: 3g