A light Mediterranean pasta featuring feta, olives, tomatoes, and crisp vegetables tossed in olive oil dressing.
# Ingredient List:
→ Pasta
01 - 10 oz short pasta (fusilli, penne, or farfalle)
02 - Salt for boiling water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 medium cucumber, diced
05 - 1 small red onion, thinly sliced
06 - 1/2 red bell pepper, diced
→ Cheese & Olives
07 - 5 oz feta cheese, crumbled
08 - 1/2 cup Kalamata olives, pitted and halved
→ Dressing
09 - 4 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon dried oregano
12 - 1 clove garlic, minced
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon black pepper
→ Fresh Herbs
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon fresh basil, sliced (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to halt cooking.
02 - In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and diced red bell pepper.
03 - Add the cooked and cooled pasta to the bowl with the vegetables and mix thoroughly.
04 - In a small bowl or jar, whisk together olive oil, lemon juice, oregano, garlic, sea salt, and black pepper until well emulsified.
05 - Pour the dressing over the pasta and vegetable mixture. Toss gently to ensure even coating.
06 - Fold in crumbled feta cheese, Kalamata olives, chopped parsley, and fresh basil if using. Toss lightly to distribute evenly.
07 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.
