Description
12 oz fusilli pasta
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/2 cup Kalamata olives, sliced
1/4 cup red onion, thinly sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup toasted pine nuts (optional)
For the Dressing
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
1/2 teaspoon dried oregano
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, honey, garlic, oregano, salt, and black pepper.
In a large bowl, combine cooked fusilli, cherry tomatoes, cucumber, olives, red onion, and parsley.
Pour the dressing over the salad and toss gently to combine.
Sprinkle crumbled feta cheese and toasted pine nuts on top.
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: 320 per serving, Servings: 4
