Refreshing Pasta Salad
A bright and tangy summer staple that is quick to prepare and perfect for picnics and potlucks with a mix of fresh vegetables and salty feta cheese.
Ingredients
Main ingredients
- 8 oz fusilli or rotini pasta Use quality semolina or durum wheat pasta for a firm bite.
- 1 cup cherry tomatoes, halved Pick firm, glossy tomatoes for the best flavor.
- 1 cup cucumber, diced Persian or English cucumbers are best for fewer seeds.
- 1/2 piece bell pepper, diced Adds color and crunch.
- 1/4 cup Kalamata olives, sliced Provides a briny flavor.
- 1/4 cup red onion, finely chopped Gives a slight sharpness.
- 1/2 cup feta cheese, crumbled Buy block feta for better texture.
- 1/4 cup olive oil Used for dressing.
- 2 tablespoons red wine vinegar Adds acidity.
- 1 teaspoon dried oregano Herbs for flavor.
- to taste salt and pepper Adjust seasoning as required.
Instructions
Preparation
- Bring a large pot of salted water to a boil, add the pasta, and cook until just al dente. Drain and rinse under cold water until cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta. Gently fold to mix.
Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper until emulsified.
Assembly
- Pour the dressing over the pasta mixture and toss gently to coat.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
For best flavor, make ahead up to 24 hours. Store in an airtight container for up to 3 days. Avoid freezing once dressed.