Ingredients
Scale
- ½ Cup Olive Oil
- ⅓ Cup Red Wine Vinegar
- 2 Cloves Garlic, minced
- 1 Lemon, zested
- 1 teaspoon Dried Oregano
- Salt and Freshly Ground Black Pepper
- 1 Pound Rotini Pasta (or other small pasta)
- 1 English Cucumber, diced
- ⅓ Cup Bell Pepper, diced
- ¼ Cup Red Onion, sliced
- 1 Pint Grape Tomatoes, halved lengthwise
- 8 Ounces Feta Cheese, cubed
- ½ Cup Kalamata Olives or a mix of olives
Instructions
- In a small bowl, whisk olive oil, red wine vinegar, garlic, lemon zest, a squeeze of the lemon, oregano, salt, and pepper.
- Bring 4 quarts water and 1 tablespoon salt to a boil. Add pasta and cook according to package instructions, about 7 to 10 minutes. Drain well and rinse with cold water.
- In a large bowl, combine cooked pasta, cucumbers, bell peppers, onion, tomatoes, feta, and olives.
- Drizzle with dressing. Salt again to taste, toss gently until uniformly combined and serve immediately.
Notes
- Pasta Salad can be stored for about 5 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook / Tossed
- Cuisine: Greek
- Diet: Vegetarian