Whole grain pasta tossed with summer vegetables, kalamata olives, and creamy light feta in a light dressing.
# 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 - 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:
01 - Bring a large pot of salted water to a boil. Add whole grain pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold running water until completely cooled.
02 - In a large salad bowl, combine halved cherry tomatoes, diced cucumber, diced red and yellow bell peppers, 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 freshly ground black pepper until the mixture emulsifies.
05 - Pour the dressing over the salad ingredients and toss gently to ensure even coating of all components.
06 - Taste the salad and adjust seasonings as needed. Refrigerate for 10 to 15 minutes before serving to enhance flavor development and allow ingredients to meld.
