Greek-inspired pasta with olives, feta, cucumber, tomato, bright herbs. Refreshing and easy for summer meals.
# What You Need:
→ Pasta
01 - 9 oz short pasta (penne, fusilli, or farfalle)
02 - Salt, for pasta water
→ Vegetables
03 - 1 medium cucumber, diced
04 - 7 oz cherry tomatoes, halved
05 - 1 small red onion, finely sliced
06 - 1 red bell pepper, diced
→ Greek Flavors
07 - 3.5 oz Kalamata olives, pitted and halved
08 - 4 oz feta cheese, crumbled
09 - 2 tbsp capers, optional
→ Dressing
10 - 4 tbsp extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1 garlic clove, finely minced
14 - 1/2 tsp sea salt
15 - 1/4 tsp freshly ground black pepper
→ Fresh Herbs
16 - 2 tbsp chopped fresh parsley
17 - 2 tbsp chopped fresh dill, optional
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente as directed on the packaging. Drain and rinse under cold water to halt cooking and cool rapidly. Set aside.
02 - Combine cucumber, cherry tomatoes, red onion, bell pepper, olives, and capers in a large mixing bowl.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, garlic, sea salt, and black pepper until emulsified.
04 - Add cooled pasta to the vegetable mixture. Pour the dressing over and toss gently to distribute all ingredients evenly.
05 - Fold in feta cheese, parsley, and dill if using. Taste and adjust seasoning as needed.
06 - Refrigerate for a minimum of 15 minutes before serving to allow flavors to develop.
