Description
A colorful, tasty pasta salad packed with fresh ingredients, perfect for picnics and cookouts.
Ingredients
- 1 pound ditalini pasta
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1 bell pepper, diced
- 1/2 cup red onion, diced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the ditalini pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving after refrigeration.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean