Ingredients:
12 oz rotini or bowtie pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup Kalamata olives, sliced
½ cup feta cheese, crumbled
¼ cup red onion, finely sliced
¼ cup roasted red peppers, chopped
¼ cup fresh parsley, chopped
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Directions:
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine cherry tomatoes, cucumber, olives, feta cheese, red onion, roasted red peppers, and fresh parsley.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic powder, salt, and black pepper to create the dressing.
Add the cooled pasta to the vegetable mixture and pour the dressing over it. Toss well to combine.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled, garnished with extra feta and parsley if desired.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4 servings
