Name: Greek Veggie Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 8 oz. fusilli pasta; 1 cup cherry tomatoes, halved; 1 small cucumber, diced; 1/2 red onion, thinly sliced; 1/2 red bell pepper, diced; 1/2 yellow bell pepper, diced; 1/2 cup Kalamata olives, pitted and halved; 1/2 cup crumbled feta cheese; 1/4 cup chopped fresh parsley; 1/3 cup extra virgin olive oil; 2 tbsp red wine vinegar; 1 garlic clove, minced; 1 tsp dried oregano; Salt and pepper to taste

Instructions

Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, red bell pepper, yellow bell pepper, Kalamata olives, feta cheese, and parsley.
In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper until well combined.
Pour the dressing over the veggie mixture in the large bowl and toss gently to coat all the ingredients.
Add the cooked and cooled fusilli pasta to the bowl and toss everything together until the pasta is evenly coated with the dressing and mixed with the veggies.
Taste and adjust the seasoning if needed, adding more salt and pepper as desired.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the pasta salad a final toss to redistribute the dressing. Garnish with additional feta cheese and parsley if desired.

Ingredients

Instructions

Nutrition Facts

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