kosher salt and freshly cracked black pepper to taste
For the Pasta Salad
1cuphalved cherry tomatoes
1cuphalved and sliced Persian cucumbers
1red bell pepper, diced
1yellow bell pepper, diced
½ cup Castelvetrano olives, halved
½red onion, thinly sliced
8ouncesfeta, drained and crumbled
Kosher salt and freshly cracked black pepper to taste
10ouncesPastaany sort variety will do
Instructions
In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside
In a large bowl, combine all of the pasta salad ingredients together and gently toss to combine. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
Taste and adjust for more freshly ground black pepper if desired. Serve immediately at room temperature, or chill before serving.
Notes
You can eat this at room temp, warm, cold, you name it! It’s great as the main course and also wonderful as a side dish! If you want to serve some chicken, steak or fish for the main.