Greek Pasta Salad with Feta and Cherry Tomatoes

Ingredients

• 1 pound rotini pasta
• 1 pint cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1 cup kalamata olives, pitted and halved
• 1 cup crumbled feta cheese
• 1 green bell pepper, diced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 1/2 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Method

1. 1

   Bring a 6-quart saucepan of salted water to a boil and cook the rotini according to package directions until al dente, about 9 minutes.

   9:00 · Boil pasta
2. 2

   Drain the pasta and rinse under cold water until cooled, then set aside to drain fully.

3. 3

   While the pasta cooks, halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and halve the olives.

4. 4

   In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until combined.

5. 5

   In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives, bell pepper, parsley, and fresh oregano.

6. 6

   Pour the dressing over the pasta mixture and toss well to coat evenly.

7. 7

   Gently fold in the crumbled feta cheese, taking care not to break it up too much.

8. 8

   Cover and refrigerate for at least 1 hour to let the flavors meld before serving.