Juicy tomatoes, crisp veggies, olives, feta and fresh herbs unite for a vibrant Mediterranean pasta.
# What You'll Need:
→ Pasta
01 - 9 oz short pasta, such as penne, fusilli, or farfalle
02 - Salt, for boiling
→ 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 - 4.25 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
# How to Make It:
01 - Fill a large pot with water and bring to a boil. Add salt and pasta, cooking until al dente per package directions. Drain and rinse under cold water to halt the cooking process. Set aside to cool.
02 - In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, finely sliced red onion, diced red bell pepper, Kalamata olives, and capers if used.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, sea salt, and black pepper until emulsified.
04 - Add cooled pasta to the bowl with vegetables. Pour dressing over the mixture and gently toss to coat evenly.
05 - Fold in crumbled feta, chopped parsley, and dill if desired. Taste and adjust seasoning, adding more salt or pepper as needed.
06 - Cover and refrigerate for at least 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
