Greek Pasta Salad

Ingredients

For the Dressing

• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 tsp oregano
• ½ tsp salt
• ½ tsp black pepper

For the Salad

• 8 oz fusilli pasta
• 3 ripe tomatoes, chopped
• 1 English cucumber, peeled and chopped
• 1 green pepper, chopped
• ½ small red onion, chopped
• ½ cup kalamata olives
• 1 cup crumbled feta cheese

Directions

1. Whisk olive oil, vinegar, oregano, salt, and pepper in a large serving bowl. Refrigerate.
2. Cook fusilli in salted boiling water to al dente per package directions. Drain.
3. Toss warm pasta with the dressing so it absorbs the flavors.
4. Add tomatoes, cucumber, green pepper, red onion, and olives. Toss to coat.
5. Chill 1 hour for flavors to develop.
6. Top with crumbled feta and toss gently before serving.

Notes

• Storage: Refrigerate leftovers in an airtight container for up to 5 days.
• Substitution: Ingredients and amounts are flexible — adjust to taste. For gluten-free, use gluten-free pasta cooked al dente.