Ingredients
Scale
This salad is all about simplicity and freshness. You’ll find most of these ingredients at your local grocery store, and there’s room to make it your own with a few tweaks.
- 12 ounces of rotini or penne pasta
- 1 cup crumbled feta cheese
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
If you’re short on time or certain ingredients, feel free to swap the cucumbers for zucchini, or use green olives instead of kalamata. The goal is to make it work for you!
Instructions
Creating this salad is as easy as pie—or, in my case, far easier than the pies I’ve occasionally burned while distracted by life’s chaos. Here’s how you can do it:
- Start by cooking the pasta according to package instructions. Aim for al dente, since the pasta will absorb some of the dressing and soften further as it sits.
- Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. This also helps cool the pasta quickly, so it’s ready to be combined with the other ingredients.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumbers, red onion, and olives. Toss them gently to ensure even distribution.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. Pour this dressing over the pasta mixture.
- Add the crumbled feta cheese to the bowl, and gently fold it into the salad. The cheese adds a creamy, tangy element that ties all the flavors together.
- Finally, garnish with fresh parsley for a pop of color and added freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
