Ingredients
Scale
- 1 pound rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 large English cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 3/4 cup Italian vinaigrette dressing
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until it reaches “al dente” texture. Drain the pasta and immediately rinse it under cold running water to stop the cooking process and cool it down.
- While the pasta is boiling, wash and chop your vegetables. Slice the cherry tomatoes in half, dice the cucumber into bite-sized pieces, and finely mince the red onion. Place all the chopped vegetables and the sliced olives into a large mixing bowl.
- Add the cooled, drained pasta to the bowl with the vegetables. Pour the Italian dressing over the mixture and sprinkle in the dried oregano, salt, and pepper. Toss everything gently to ensure the pasta and vegetables are evenly coated in the dressing.
- Gently fold in the crumbled feta cheese. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This allows the pasta to absorb the flavors of the dressing and the spices.
- Cook Time: 25 minutes
- Diet: Vegetarian