A super flavorful, colorful, and easy Greek pasta salad made with healthy, simple ingredients: creamy feta cheese, juicy tomatoes, crispy cucumber, crunchy green bell pepper, pungent red onion, and tangy Kalamata olives, tossed with a homemade vinaigrette. Enjoy this for dinner, and save leftovers for lunch, or serve it up at your next summer party!
1 cup(150 grams)grape or cherry tomatoessliced into halves or quarters
1 cup(120 grams)Persian cucumberssliced
1green bell pepperseeds and ribs removed, chopped into 1-inch pieces
1small red onionthinly sliced then rinsed to remove harsh bite
⅓ cup(65 grams)pitted Kalamata olives
3 ounces(85 grams)feta cheesecrumbled or cut into 1/2 inch cubes
For the vinaigrette:
¼ cupextra virgin olive oil
2tablespoonsred wine vinegar
½teaspoondried oreganomore for sprinkling
freshly ground black pepper
Cook the pasta
In a pot of boiling salted water, cook the pasta 1 minute less than package instructions, then drain and rinse under cold running water to stop the cooking process. Toss it with a little olive oil, and set aside to cool.
Prepare the dressing
While the pasta boils, shake all the dressing ingredients in a mason jar and refrigerate until ready to use.
Combine all the ingredients
Place all ingredients in a large bowl, drizzle the dressing, and toss to combine.
Finish it off with a sprinkle of oregano and serve immediately or refrigerate in a sealed container for up to 3 days.
Leftovers: store leftovers covered in the refrigerator for up to 3 days.
Make ahead: Prepare the dressing up to 1 week in advance. Pasta and vegetables can be prepped the day before and stored in separate containers.