Whole grain pasta tossed with fresh summer vegetables, olives, and light feta for a bright, balanced dish.
# What You'll Need:
→ Pasta
01 - 8 oz whole grain fusilli or penne pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 0.5 small red onion, thinly sliced
07 - 1 cup baby spinach, roughly chopped
08 - 0.25 cup fresh parsley, chopped
→ Additions
09 - 0.33 cup kalamata olives, pitted and sliced
10 - 3.5 oz light feta cheese, crumbled
→ Dressing
11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon red wine vinegar
14 - 1 garlic clove, finely minced
15 - 1 teaspoon dried oregano
16 - 0.5 teaspoon sea salt
17 - 0.25 teaspoon freshly ground black pepper
# How to Make It:
01 - Cook whole grain pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water until completely cooled.
02 - In a large salad bowl, combine cherry tomatoes, cucumber, red and yellow bell peppers, red onion, spinach, and parsley.
03 - Add the cooled pasta, olives, and crumbled light feta to the vegetable mixture in the bowl.
04 - In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper until fully emulsified.
05 - Drizzle the dressing over the salad and toss gently to ensure even coating throughout all ingredients.
06 - Taste and adjust seasoning as needed. Refrigerate for 10 to 15 minutes before serving to enhance flavor development.
