Easy Greek Pasta Salad

Ingredients

• 8 ounces of rotini or penne pasta, cooked al dente
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced (red or yellow)
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (optional)

Instructions

1. Cook the pasta according to package directions in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water, then toss with a drizzle of olive oil.
2. While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion. Place them in a large mixing bowl.
3. Add the Kalamata olives and crumbled feta cheese to the bowl with the vegetables.
4. In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until well combined.
5. Once the pasta has cooled, add it to the bowl with the vegetables and olives. Pour the dressing over the salad and gently toss everything together.
6. If using, sprinkle the chopped parsley on top. Serve immediately or refrigerate for at least 30 minutes to let the flavors meld together.

Nutrition