Greek-inspired pasta with olives, feta, tomatoes, and cucumber—fresh, vibrant, and ideal for summer meals.
# 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)
# Method:
01 - Fill a large pot with water and bring to a rolling boil. Stir in salt and add pasta. Cook until al dente according to package directions. Drain and rinse with cold water to halt cooking; set aside.
02 - In a spacious mixing bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, bell pepper, Kalamata olives, and capers if desired.
03 - In a separate small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, sea salt, and black pepper until emulsified.
04 - Add cooled pasta to the bowl of vegetables. Pour dressing over the mixture and gently toss until evenly coated.
05 - Carefully fold in crumbled feta cheese, parsley, and dill if using. Taste and adjust seasoning as needed.
06 - Cover salad and chill for at least 15 minutes to allow flavors to meld. Serve cold or at room temperature.
