Description

A refreshing Mediterranean salad combining chewy pasta, feta, briny olives, and tangy herbs. Perfect for summer meals or gatherings, this vibrant dish balances creamy, salty, and acidic flavors.

Ingredients

1 lb short pasta shapes (farfalle, rotini, or orzo)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 English cucumber, quartered and sliced
1 cup cherry tomatoes, halved
½ cup thinly sliced red onion
¾ cup kalamata olives, pitted and halved
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
¼ cup olive oil
2 tablespoons apple cider vinegar (non-alcoholic)
1 teaspoon dried oregano
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook pasta until al dente, drain, and rinse with cold water.
In a bowl, combine pasta, bell peppers, cucumber, cherry tomatoes, red onion, and olives.
In a separate bowl, mix olive oil, apple cider vinegar, oregano, salt, and pepper to create the dressing.
Pour dressing over the pasta mixture, then toss with feta cheese and chopped parsley.
Chill for 30 minutes before serving to meld flavors.

Notes

Substitute red bell peppers with yellow or orange for color variation.
For a vegan version, omit feta and use vegan cheese alternative.
Store in an airtight container in the fridge for 24 hours to enhance flavor.