Greek Pasta Dinner (Print Version)
Zesty Greek pasta with fresh veggies, feta, and tangy dressing. Simple as a side or a main.
# Ingredients:
→ Pasta
01 -
250 grams rotini pasta
→ Vegetables
02 -
200 grams cherry tomatoes, halved
03 -
1 cucumber, diced
04 -
1 small red onion, thinly sliced
05 -
100 grams kalamata olives, pitted and halved
→ Dressing
06 -
60 milliliters olive oil
07 -
30 milliliters red wine vinegar
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon black pepper
→ Toppings
12 -
100 grams feta cheese, crumbled
# Instructions:
01 -
Cook the rotini pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and rinse under cold water to cool.
02 -
While the pasta cooks, wash and prepare the cherry tomatoes, cucumber, red onion, and kalamata olives as instructed.
03 -
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until well combined.
04 -
Combine the cooked pasta, prepared vegetables, and dressing in a large mixing bowl. Toss gently to evenly coat.
05 -
Top the salad with crumbled feta cheese and gently fold it in before serving.
# Notes:
01 -
To enhance the flavor, make the salad a few hours ahead and let it chill in the refrigerator before serving.