Ingredients
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12 oz rotini or penne pasta
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/2 cup red onion, thinly sliced
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3/4 cup Kalamata olives, pitted and halved
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1 cup feta cheese, crumbled or cubed
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1/4 cup chopped fresh parsley or mint
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Optional: 1/2 cup artichoke hearts, sun-dried tomatoes, or chickpeas
For the Dressing:
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1/3 cup extra virgin olive oil
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3 tbsp red wine vinegar or lemon juice
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1 tsp Dijon mustard
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1 garlic clove, minced
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1 tsp dried oregano
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Salt & pepper, to taste
Instructions
Boil your pasta in well-salted water until al dente. Drain and rinse under cold water to cool it down and stop the cooking process.
While the pasta cooks, chop your vegetables and prep the feta, olives, and any optional add-ins.
Whisk together olive oil, vinegar or lemon juice, mustard, garlic, oregano, salt, and pepper in a bowl or jar until well combined.
In a large bowl, combine the cooled pasta, vegetables, cheese, and dressing. Toss gently until everything is well coated.
Refrigerate for at least 30 minutes before serving for best flavor. Garnish with fresh parsley or mint.