Ingredients:

  • 3 cups uncooked rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1 cup bell peppers, diced
  • 1 cup feta cheese, crumbled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.
  2. Drain and rinse the pasta under cold water to stop cooking. Drain well.
  3. Chop the tomatoes, cucumber, red onion, bell peppers, and olives while the pasta cooks.
  4. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
  5. In a large mixing bowl, combine the cooled pasta, chopped vegetables, feta cheese, and olives. Pour the dressing over the salad and toss gently.
  6. Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.