Description
A refreshing and vibrant Mediterranean pasta salad featuring al dente rotini, salty feta, tangy Kalamata olives, and a zesty homemade lemon vinaigrette.
Ingredients
Scale
- 1 lb Rotini pasta
- 1 cup crumbled Feta cheese
- 1/2 cup Kalamata olives, sliced
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1/3 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Cook rotini in salted boiling water until al dente. Drain and rinse with cold water.
- In a large bowl, combine cooked pasta, diced cucumber, red onion, bell pepper, and cherry tomatoes.
- In a separate small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Pour the dressing over the pasta and vegetable mixture, tossing well to coat.
- Gently fold in the crumbled feta and sliced Kalamata olives.
- Refrigerate for at least 30 minutes before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling/Mixing
- Cuisine: Greek