Mediterranean Pasta Salad

Ingredients

• 8 ounces of rotini or penne pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, usually about 8-10 minutes, or until al dente. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta rapidly. Set aside, tossing lightly with a splash of olive oil.
2. Prepare the Vegetables: While the pasta cooks, halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the red onion, and halve the Kalamata olives. Place all vegetables in a large mixing bowl.
3. Add the Pasta: Once the pasta has cooled, add it to the bowl with the vegetables and gently fold it in to avoid breaking it.
4. Mix the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and pepper until well combined.
5. Combine Everything: Pour the dressing over the pasta and vegetable mixture, add the crumbled feta cheese and chopped fresh herbs, and gently toss everything together.
6. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Nutrition