Mediterranean Pasta
Bright, simple, and perfect for weeknight dinners or make-ahead lunches, this Mediterranean Pasta comes together in minutes and tastes like summer.
Ingredients
Pasta/Grains
- 2 cups pasta (penne or fusilli) Cook according to package instructions
Veggies
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup olives, sliced (optional)
Cheese
- 1/2 cup feta cheese, crumbled Crumble with fingers for even pieces
Sauce/Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Toppings
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Cook the pasta according to package instructions until al dente, drain, and rinse under cold water to cool.
- In a large bowl, combine the halved cherry tomatoes, diced cucumber, crumbled feta, chopped red onion, and sliced olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper to make the vinaigrette.
- Add the cooled pasta to the vegetable mixture and pour the vinaigrette over everything.
- Toss gently until the pasta and veggies are evenly coated and the feta is distributed.
- Garnish with chopped fresh parsley if desired and serve chilled or at room temperature.
Notes
Make sure to taste the vinaigrette before tossing and adjust seasoning as needed. Store in an airtight container in the fridge for up to 3 days for best texture.