Ingredients
- 8 oz whole wheat or regular rotini or penne pasta, cooked
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 3/4 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 3 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- While the pasta cooks, chop the cherry tomatoes, cucumber, red onion, olives, and parsley.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Sprinkle with chopped parsley and chill the salad for at least 30 minutes before serving.
Notes
- Chill for at least 30 minutes for best flavor.
- Add grilled chicken or chickpeas for extra protein.
- For a creamier version, mix in a spoonful of hummus or Greek yogurt to the dressing.
- Use gluten-free pasta to make it gluten-free.
- Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-cook (post-pasta)
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (of 6)
- Calories: 320
- Sugar: 4g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg
