Greek Pasta Salad with Feta, Olives & Cucumber

 

Ingredients

1 lb penne or rotini pasta

1 tbsp salt (for pasta water)

1 cup English cucumber, diced

1 cup cherry tomatoes, halved

1/2 cup red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

1 cup feta cheese, crumbled

1/3 cup extra virgin olive oil

3 tbsp red wine vinegar

1 tsp dried oregano

1/2 tsp garlic powder

1/4 tsp black pepper

For Garnish:

2 tbsp fresh parsley, chopped

1/4 tsp red pepper flakes

Directions

Bring a large pot of salted water to a boil and cook pasta

according to package directions until al dente.

Drain the pasta and rinse under cold water to stop the

cooking process, then set aside in a large mixing bowl.

Add the diced cucumber, halved tomatoes, sliced red

onion, and olives to the pasta.

In a small jar or bowl, whisk together the olive oil, red

wine vinegar, oregano, garlic powder, and pepper until

emulsified.

Pour the dressing over the pasta and vegetables, tossing

gently to coat every piece.

Fold in the crumbled feta cheese carefully to avoid

breaking it down too much.

Top with fresh parsley and red pepper flakes before

serving.

Chill in the refrigerator for at least 30 minutes to allow

the flavors to meld.