Description
12 oz fusilli pasta
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/2 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
For the Dressing
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
Salt and black pepper, to taste
Directions
Cook fusilli pasta according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper.
In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.
Drizzle the dressing over the salad and toss to coat evenly.
Serve immediately or chill for 20 minutes to allow flavors to meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 310 per serving, Servings: 4
