Description
A vibrant Mediterranean salad with tender pasta, crisp vegetables, tangy feta, and a zesty lemon-oregano dressing. Perfect for a refreshing light meal or side dish.
Ingredients
2 cups uncooked elbow pasta or rotini
1 cup cherry tomatoes (halved)
1 cup sliced cucumber
1/2 cup sliced red onion
1/2 cup sliced red bell pepper
1/2 cup pitted Kalamata olives
1 cup crumbled feta cheese
8 oz feta cheese, crumbled
1/4 cup olive oil
2 tbsp fresh lemon juice
1 tsp dried oregano
1 clove garlic (minced)
1 tsp salt
3/4 tsp black pepper
Instructions
Bring 4 cups water to a boil in a large pot.
Add pasta and cook according to package instructions until al dente.
Drain pasta and rinse with cold water to cool.
In a large bowl, combine pasta, cherry tomatoes, cucumber, red onion, red bell pepper, and olives.
Whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper to make dressing.
Pour dressing over salad mixture and toss to coat.
Fold in crumbled feta gently.
Chill for at least 30 minutes before serving.
Notes
Use elbow pasta or rotini for satisfying texture.
Add 1/2 cup chickpeas for extra protein and a hearty flair.
Store in an airtight container in the fridge for up to 2 days.
Cherry tomatoes enhance flavor and visual appeal.