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Mediterranean Pasta

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Ingredients

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  • 1 lb pasta (penne, rotini, or farfalle)
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumbers
  • 1/2 cup kalamata olives, halved and pitted
  • 1/4 cup thinly sliced red onion
  • 3/4 cup crumbled feta cheese
  • 2 tbsp chopped fresh parsley
  • 2 tbsp torn fresh basil
  • 1/3 cup extra virgin olive oil
  • 2 tbsp red wine vinegar or lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and rinse with cold water.
  2. While pasta cooks, prepare vegetables: halve cherry tomatoes, dice cucumbers, slice onions, and halve olives.
  3. In a small bowl, whisk together olive oil, vinegar or lemon juice, minced garlic, salt, and pepper.
  4. In a large bowl, combine pasta, vegetables, and dressing. Toss well to coat.
  5. Add feta, parsley, and basil. Gently mix to combine without breaking the cheese too much.
  6. Refrigerate for at least 30 minutes before serving to let flavors meld.

Find it online: https://thecookingjournal.com/mediterranean-pasta-recipe/

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