Mediterranean pasta salad
This Mediterranean pasta salad recipe is a refreshing and healthy dish that combines fresh vegetables, feta cheese, and pasta with a zesty homemade dressing. The recipe requires minimal preparation time and cooking time, making it a quick and easy dish to prepare. The dish can be served as a side dish or a main dish and serves 8 as a side dish or 4 as a main dish.
Equipment
- Large pot
- Colander
- Cutting board
- Sharp knife
- Mixing bowl
- Whisk
- Serving bowl
- Refrigerator
Ingredients
1 pound of fusilli pasta
1 pint of cherry tomatoes, halved
1 cucumber, peeled and diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, diced
1 cup of kalamata olives, pitted and halved
1 cup of feta cheese, crumbled
1/2 cup of fresh parsley, chopped
For the dressing:
1/2 cup of olive oil
1/4 cup of red wine vinegar
1 tablespoon of Dijon mustard
1 garlic clove, minced
1 teaspoon of dried oregano
Salt and pepper to taste
Instructions
- Cook the fusilli pasta according to the package directions until al dente. Drain and rinse with cold water to cool it down.
- In a large bowl, combine the cherry tomatoes, cucumber, red and yellow bell peppers, red onion, kalamata olives, and feta cheese.
- Add the cooled pasta to the bowl and toss everything together.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, dried oregano, salt, and pepper until well combined.
- Pour the dressing over the pasta salad and toss everything together until all the ingredients are evenly coated.
- Add the chopped parsley to the bowl and toss again.
- Cover the bowl with plastic wrap and chill the salad in the refrigerator for at least 30 minutes before serving.