Ingredients
Dressing
- 1/4 cup Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Oregano
- 1/4 teaspoon Garlic powder
Salad
- 8 ounces Rotini pasta (cooked according to box and cooled)
- 2.25 ounce Can Olives (drained)
- 3 Plum (Roma) tomatoes (seeded and diced)
- 1 medium Cucumber (peeled, seeded and diced)
- 1/2 Red onion (diced)
- 1/2 cup Feta cheese (crumbled)
Instructions
- Prepare the dressing: In a small bowl, whisk together olive oil, salt, black pepper, oregano, and garlic powder until the mixture is well combined and emulsified to create a flavorful dressing.
- Combine salad ingredients: In a large bowl, combine the cooled cooked rotini pasta, drained olives, seeded and diced Roma tomatoes, peeled and diced cucumber, diced red onion, and crumbled feta cheese.
- Toss and serve: Pour the prepared dressing over the pasta and vegetable mixture, then gently toss everything together until evenly coated. Chill the salad in the refrigerator if desired, or serve immediately for a fresh and savory taste.
Notes
- Cook pasta al dente and rinse with cold water to cool quickly and stop cooking.
- Chilling the salad for at least 30 minutes enhances flavors but can be served immediately.
- Adjust salt as needed, depending on the saltiness of the feta and olives.
- Add fresh herbs like parsley or dill for extra flavor if desired.
- This salad keeps well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
