Description
A vibrant Mediterranean pasta salad with crisp veggies, feta, olives, and a zesty herb dressing, ideal for quick, healthy meals.
Ingredients
12 oz rotini pasta
2 medium cucumbers, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 medium tomatoes, chopped
1 cup pitted Kalamata olives
1 cup crumbled feta cheese
3 tablespoons olive oil
1 tablespoon apple cider vinegar (halal substitute for red wine)
2 cloves minced garlic
1 teaspoon dried oregano
1 teaspoon salt
Black pepper to taste
Instructions
Bring water to a boil in a large pot. Cook rotini pasta until al dente (7-8 minutes), then drain.
Rinse pasta under cold water to cool and drain.
In a large bowl, toss cooked pasta with chopped vegetables, olives, and 1/2 cup feta.
In a separate bowl, whisk together olive oil, apple cider vinegar, garlic, oregano, salt, and pepper.
Pour dressing over salad and toss to coat.
Chill for at least 30 minutes before serving.
Sprinkle remaining feta over individual servings.
Notes
Chilling enhances flavor melding
Substitute cherry tomatoes if fresh are unavailable
Replace olive oil with avocado oil if preferred
Vegetarian (includes dairy-based feta)