A refreshing and colorful pasta salad packed with garden-fresh vegetables and tossed in a light vinaigrette. Perfect for a summer picnic or a light lunch.
Preparation time
20min
Cooking time
10min
Ingredients
4 Servings
- 1 bell pepper
- 100 g black olives
- 0.5 tsp black pepper
- 200 g cherry tomatoes
- 1 cucumber
- 1 tsp dried oregano
- 150 g feta cheese
- 60 ml olive oil
- 300 g pasta
- 0.5 red onion
- 30 ml red wine vinegar
- 1 tsp salt
Directions
Step 1
Cook the pasta according to the package instructions. Drain and rinse with cold water to cool.
Step 2
In a large bowl, combine the cherry tomatoes, cucumber, red onion, bell pepper, black olives, and feta cheese.
Step 3
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
Step 4
Add the cooled pasta to the vegetable mixture and pour the dressing over the top.
Step 5
Toss everything together until well combined. Adjust seasoning if necessary.
Step 6
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.