Creamy Feta Pasta Salad Delight
I love those moments when the fridge is filled with veggies and pantry staples, and you realize you can whip something flavorful together without another grocery run.
Servings: 6 servings
Calories: 480kcal
Ingredients
- 1 pound bow-tie pasta
- 1/3 cup extra virgin olive oil
- 3 tablespoons lemon juice plus more to taste
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1 pint cherry or grape tomatoes halved
- 1 English cucumber quartered and sliced
- 1 red bell pepper diced
- 1/2 red onion thinly sliced
- 1/2 cup black olives sliced
- 1/2 cup green olives sliced
- 1 cup feta cheese crumbled
Instructions
- Start by bringing a large pot of water to a boil. Cook the pasta according to the package instructions until al dente. Once done, drain the pasta and rinse it well with cold water to stop the cooking process.
- In a large mixing bowl, combine the extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Whisk everything together with a fork until it’s well mixed and emulsified.
- Add the sliced cherry tomatoes, cucumbers, diced red bell pepper, red onion, and both black and green olives to the bowl with the dressing. Mix everything until the veggies are coated, and let them marinate while the pasta cools down. This allows the flavors to meld beautifully.
- Once the pasta is cooled and drained, add it to the bowl with the marinated veggies. Toss everything together gently and fold in the crumbled feta cheese. Season with additional salt and pepper to taste, along with more lemon juice if desired.