Ingredients:
12 oz (340 g) pasta (e.g., rotini or penne)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup black olives, sliced
1/2 cup red onion, finely chopped
1/2 cup roasted red peppers, chopped
1/2 cup feta cheese, crumbled
1/4 cup fresh basil, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste
Directions:
Cook the pasta according to package instructions until al dente. Drain and let cool.
In a large bowl, combine the cherry tomatoes, cucumber, olives, red onion, roasted red peppers, and feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
Add the cooled pasta to the vegetable mixture and toss gently.
Pour the dressing over the salad and toss to coat evenly.
Stir in the fresh basil.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 6 servings