Greek pasta with olives, feta, crisp veggies, and aromatic herbs. Bright and satisfying, perfect for a summer meal.
# 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 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)
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain and rinse under cold water to cool rapidly; set aside.
02 - Combine cucumber, cherry tomatoes, red onion, bell pepper, olives and capers in a large mixing bowl.
03 - Whisk together olive oil, red wine vinegar, oregano, garlic, salt and pepper in a small bowl or jar until emulsified.
04 - Add cooled pasta to the vegetable mixture. Pour dressing over and toss gently to coat evenly.
05 - Fold in feta cheese, parsley and dill. Taste the mixture and adjust seasoning as needed.
06 - Cover and refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature.
