Ingredients
Scale
- 8 oz (225 g) pasta (penne or rotini)
- 1 cup (150 g) cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup (150 g) Kalamata olives, pitted and sliced
- 1 red bell pepper, diced
- 1 cup (150 g) feta cheese, crumbled
- 1/4 cup (60 ml) olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions, then drain and let cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, olives, red bell pepper, and feta cheese.
- In a separate small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Feel free to add grilled chicken or chickpeas for extra protein.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 30 mg
Keywords: pasta salad, Greek salad, summer cookouts