Whole grain pasta combined with fresh summer vegetables, olives, and light feta for a bright, healthy dish.
# Components:
→ 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 - ½ small red onion, thinly sliced
07 - 1 cup baby spinach, roughly chopped
08 - ¼ cup fresh parsley, chopped
→ Additions
09 - ⅓ 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 - ½ teaspoon sea salt
17 - ¼ teaspoon freshly ground black pepper
# Method steps:
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 halved cherry tomatoes, diced cucumber, diced red and yellow bell peppers, thinly sliced red onion, chopped baby spinach, and fresh parsley.
03 - Add the cooled pasta, sliced kalamata olives, and crumbled light feta cheese to the vegetable mixture in the bowl.
04 - In a small mixing bowl, whisk together extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, sea salt, and ground black pepper until the dressing is well emulsified.
05 - Drizzle the prepared dressing over the salad ingredients and gently toss to combine, ensuring all components are evenly coated.
06 - Taste the salad and adjust seasoning as needed. Refrigerate for 10 to 15 minutes before serving to enhance flavor development.
