tangy pasta salad
This vibrant and tangy pasta salad is perfect for a light lunch or side dish. Packed with fresh flavors, it’s a crowd-pleaser!
Ingredients
Main Ingredients
- 8 oz rotini pasta cooked al dente
- 1 cup cherry tomatoes halved
- 0.5 cup cucumber diced
- 0.25 cup red onion thinly sliced
- 0.5 cup feta cheese crumbled
- 0.25 cup black olives sliced
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 0.5 tsp salt to taste
- 0.25 tsp ground black pepper to taste
Instructions
Preparation Steps
- Cook the rotini pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, feta cheese, and black olives.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Add the cooked pasta and dressing to the large bowl with vegetables. Toss to combine.
- Chill the salad in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
This pasta salad can be made a day in advance. Store in an airtight container in the refrigerator for up to 2 days.