Fresh pasta tossed with feta, olives, crisp vegetables, and Greek-style herb dressing for a bright summer meal.
# What you'll need:
→ Pasta
01 - 9 oz short pasta such as 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 - 4.25 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 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package instructions. Drain and rinse with cold water to stop cooking; set aside.
02 - In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, finely sliced red onion, diced bell pepper, Kalamata olives, and capers if using.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, dried oregano, minced garlic, sea salt, and freshly ground black pepper until emulsified.
04 - Add cooled pasta to the vegetable mixture. Pour dressing over and toss gently to combine evenly.
05 - Fold in crumbled feta cheese, chopped parsley, and dill if desired. Adjust seasoning to taste. Refrigerate for at least 15 minutes to enhance flavors before serving.
