Mediterranean Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 small whisk
- 1 measuring cup
- 1 measuring spoon set
- 1 Cutting board
- 1 Knife
Ingredients
- 200 grams pasta preferably rotini or penne
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/4 cup red onion thinly sliced
- 1/3 cup Kalamata olives pitted and halved
- 1/2 cup feta cheese crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Drain the pasta using a colander and rinse under cold water to cool.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
- In a measuring cup, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- Add the cooled pasta to the mixing bowl with the vegetables and cheese.
- Pour the dressing over the pasta salad and toss gently to combine.
- Cover the bowl with plastic wrap and let the salad rest in the refrigerator for at least 30 minutes to meld the flavors.
- Before serving, sprinkle fresh parsley over the salad and toss once more.
Notes
For the best flavor, ensure the pasta is fully cooled before mixing with the vegetables to avoid wilting. You can customize this salad by adding grilled chicken or shrimp for added protein. The pasta salad can be made a day ahead and stored in the refrigerator; just give it a good toss before serving to redistribute the dressing.
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