Ingredients
1 lb Rotini or Fusilli pasta
1 pint cherry tomatoes, halved
1 large English cucumber, diced
1/2 red onion, finely diced
1/2 cup Kalamata olives, pitted and sliced
1/2 cup crumbled Feta cheese
1/4 cup fresh parsley, chopped
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon dried oregano
1 clove garlic, minced
Salt and black pepper to taste
Instructions
Step 1: Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until slightly past al dente (usually 1 minute longer than the box suggests).
Step 2: While the pasta cooks, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper in a small bowl to create the dressing.
Step 3: Drain the pasta and immediately rinse it under cold running water until completely cooled. Drain thoroughly.
Step 4: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, red onion, and Kalamata olives.
Step 5: Pour the dressing over the pasta mixture and toss gently to ensure everything is evenly coated.
Step 6: Fold in the crumbled feta cheese and fresh parsley. Be careful not to over-mix so the feta stays in distinct chunks.
Step 7: Cover and refrigerate for at least 2 hours before serving to allow the flavors to develop. Toss again before serving.
Notes
For the best results, use high-quality Greek olive oil and fresh-squeezed lemon juice. This salad keeps well in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Keywords: cold pasta recipes, pasta salad, mediterranean recipe, summer side dish, picnic food
