Ingredients
1 lb Rotini or Fusilli pasta
1 large English cucumber, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 red onion, finely minced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp dried oregano
1 clove garlic, minced
Salt and black pepper to taste
2 tbsp fresh parsley, chopped
Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta for about 10 minutes or until slightly past al dente.
Step 2: Drain the pasta and immediately rinse with cold water to stop the cooking; set aside in a large mixing bowl.
Step 3: In a small jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper until well combined.
Step 4: Add the diced cucumber, bell peppers, red onion, cherry tomatoes, and olives to the bowl with the cooled pasta.
Step 5: Pour the dressing over the pasta and vegetables, tossing thoroughly to ensure everything is evenly coated.
Step 6: Gently fold in the crumbled feta cheese and fresh parsley.
Step 7: Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld together.
Notes
For best results, let the salad sit in the fridge for at least 2 hours. If it looks dry after chilling, add a splash of olive oil or vinegar before serving.
- Prep Time: PT20M
- Cook Time: PT10M
- Category: Side Dishes
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg
Keywords: pasta salad recipes, summer side dish, Italian pasta salad, cold pasta salad, potluck recipes
