Description
9 oz agnolotti pasta (cheese or spinach-filled)
1 cup cherry tomatoes, halved
1 cucumber, diced
½ cup Kalamata olives, sliced
½ cup crumbled feta cheese
¼ red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
Directions:
Bring a large pot of salted water to a boil. Cook agnolotti according to package instructions, then drain and rinse with cold water.
In a large bowl, combine cooked agnolotti, cherry tomatoes, cucumber, olives, feta, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper.
Pour the dressing over the pasta salad and toss gently to combine.
Garnish with fresh parsley and serve chilled or at room temperature.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Kcal: 350 kcal per serving
Servings: 4
