Ingredients
- 2 cups rotini pasta
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Feel free to substitute the rotini with any pasta you have on hand. If you’re aiming for a gluten-free option, a chickpea or quinoa-based pasta would work beautifully. And if you’re not a fan of olives, capers make a great alternative, providing that lovely briny flavor.
Instructions
- Begin by cooking the rotini pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. This also helps keep the pasta firm and ready to absorb the dressing.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and basil. Toss gently to mix.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. This dressing is the heart of your salad, bringing all flavors together in harmony.
- Pour the dressing over the pasta and vegetable mixture. Toss everything together until well combined. Make sure every piece of pasta is coated with the tangy dressing.
- Let the salad sit for at least 15 minutes before serving. This resting time allows the flavors to meld beautifully, much like a good conversation over a meal.
Just like the family recipes passed down through generations, this dish benefits from a little patience. Trust me, it’s worth the wait!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International