Description
A refreshing and satisfying dish that combines fresh vegetables, olives, feta cheese, and a zesty dressing, perfect for gatherings or as a light meal.
Ingredients
Scale
- 16 oz rotini
- 1 cucumber, peeled and sliced into 1/2-inch half-moons
- 1 pint tomatoes, halved lengthwise
- 1 bell pepper, diced
- 2/3 cup olives
- 1/2 cup feta cheese, crumbled
- 1/3 cup red onion, minced
- 1/4 cup fresh parsley, chopped
- 1 cup Greek dressing
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 3/4 tsp garlic powder
- 1 1/2 tsp oregano
- Salt and pepper to taste
Instructions
- Prepare all vegetables: peel and slice the cucumber, halve the tomatoes, dice the bell pepper, and mince the red onion. Chop the parsley and crumble the feta.
- Bring a pot of salted water to a boil and cook the rotini until al dente. Drain and rinse with cold water until cooled.
- Whisk together red wine vinegar, olive oil, garlic powder, and oregano in a bowl. Season with salt and pepper.
- Combine the cooled pasta with prepared vegetables and feta in a large bowl. Pour the dressing over and toss gently to coat.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
For best flavor, use fresh and seasonal vegetables. Make ahead of time for enhanced taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg