Vibrant Greek-style pasta with olives, feta, crisp veggies, and fresh herbs—light and perfect for warm days.
# Required ingredients:
→ Pasta
01 - 9 ounces short pasta such as penne, fusilli, or farfalle
02 - Salt for pasta water
→ Vegetables
03 - 1 medium cucumber, diced
04 - 7 ounces cherry tomatoes, halved
05 - 1 small red onion, thinly sliced
06 - 1 red bell pepper, diced
→ Greek Flavors
07 - 3.5 ounces Kalamata olives, pitted and halved
08 - 4.25 ounces feta cheese, crumbled
09 - 2 tablespoons capers, optional
→ Dressing
10 - 4 tablespoons extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1 garlic clove, finely minced
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper
→ Fresh Herbs
16 - 2 tablespoons chopped fresh parsley
17 - 2 tablespoons chopped fresh dill, optional
# How to make it:
01 - Bring a large pot of salted water to a boil. Add the short pasta and cook until al dente according to the package directions. Drain thoroughly and rinse with cold water to cool quickly. Set aside.
02 - In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, sliced red onion, diced red bell pepper, Kalamata olives, and capers if using.
03 - In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, finely minced garlic, sea salt, and black pepper until emulsified.
04 - Add the cooled pasta to the mixing bowl with the vegetables. Pour the dressing over the mixture and toss gently to ensure even distribution.
05 - Fold in the crumbled feta cheese, chopped fresh parsley, and dill if using. Toss lightly and taste to adjust seasoning if needed.
06 - Refrigerate the salad for at least 15 minutes before serving to enhance flavor. Serve chilled or at room temperature as desired.
