Description
8 oz mezzelune pasta (or any half-moon shaped pasta)
1 cup cherry tomatoes, halved
½ cucumber, diced
½ red onion, thinly sliced
1 cup Kalamata olives, pitted and sliced
1 cup feta cheese, crumbled
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 teaspoon Dijon mustard
½ teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
Directions:
Cook the mezzelune pasta according to package instructions. Drain and rinse under cold water to cool.
In a large mixing bowl, combine the pasta, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, Dijon mustard, garlic powder, salt, and pepper until well combined.
Pour the dressing over the pasta mixture and toss gently to coat.
Garnish with fresh parsley and serve immediately, or refrigerate for later.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 350 kcal per serving
Servings: 4
