Description
12 oz rigatoni pasta
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/2 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
For the Dressing:
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
Cook rigatoni pasta according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper.
Pour the dressing over the pasta salad and toss to combine.
Garnish with fresh parsley and serve chilled or at room temperature.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 350 kcal per serving
Servings: 4
