Whole grain pasta with fresh summer veggies, olives, and crumbled light feta for a bright, light meal.
# What You Need:
→ Pasta
01 - 8 oz whole grain fusilli or penne pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - ½ small red onion, thinly sliced
07 - 1 cup baby spinach, roughly chopped
08 - ¼ cup fresh parsley, chopped
→ Additions
09 - ⅓ cup kalamata olives, pitted and sliced
10 - 3.5 oz light feta cheese, crumbled
→ Dressing
11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon red wine vinegar
14 - 1 garlic clove, finely minced
15 - 1 teaspoon dried oregano
16 - ½ teaspoon sea salt
17 - ¼ teaspoon freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add whole grain pasta and cook according to package instructions until al dente. Drain and rinse under cold running water until completely cooled.
02 - In a large salad bowl, combine halved cherry tomatoes, diced cucumber, diced red and yellow bell peppers, sliced red onion, chopped baby spinach, and fresh parsley.
03 - Add the cooled pasta, sliced kalamata olives, and crumbled light feta cheese to the bowl with the vegetables.
04 - In a small mixing bowl, whisk together extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, sea salt, and black pepper until well emulsified.
05 - Drizzle the prepared dressing over the salad and gently toss all ingredients together until evenly coated.
06 - Taste the salad and adjust seasoning if necessary. Refrigerate for 10 to 15 minutes before serving to enhance flavor development.
