Description
A vibrant, Mediterranean-inspired salad featuring al dente pasta, crisp vegetables, briny olives, tangy feta, and a garlicky olive oil dressing. Perfect for summer gatherings or quick lunches.
Ingredients
1 pound short pasta (farfalle, rotini, or orzo preferred)
1 red bell pepper (chopped, needs no peeling)
1 green bell pepper (cored and chopped)
1 English cucumber (sliced thinly after quartering lengthwise)
1 cup cherry tomatoes (seeded and halved)
1/2 cup thinly sliced red onion (soaked in ice water to mellow if preferred)
3/4 cup kalamata olives (pitted, or substitute black olives)
1/2 cup crumbled feta cheese
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried oregano (or fresh, if available)
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Cook the pasta according to package instructions until al dente, then drain and let cool to room temperature.
In a large bowl, combine the cooked pasta, chopped red and green bell peppers, sliced cucumber, halved cherry tomatoes, and red onion.
In a separate small bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and black pepper to make the dressing.
Pour the dressing over the pasta mixture. Gently toss everything until evenly combined. Add the olives and feta cheese, then mix just before serving.
Adjust seasoning as needed and serve chilled or at room temperature.
Notes
Soak the red onion in ice water for 10 minutes to reduce its sharpness if desired.
Use orzo for a no-shell pasta base, or substitute Kalamata olives with black olives if unavailable.
Store in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g