Ingredients
1 cup cherry tomatoes, halved
1 cup cucumber, diced
8 oz (about 2 cups) pasta (rotini, penne, or your favorite shape)
1/2 cup red bell pepper, diced
1/2 cup black olives, sliced
1/4 cup red onion, finely chopped
1/2 cup feta cheese, crumbled (optional)
1/4 cup fresh parsley, chopped
Dressing:
2 tbsp red wine vinegar
1 clove garlic, minced
1/4 cup olive oil
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it with cold water to stop the cooking process and cool it down.
Prepare the Vegetables: While the pasta is cooking, chop the cherry tomatoes, cucumber, red bell pepper, black olives, and red onion. Set aside.
Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper until well combined.
Combine Ingredients: In a large mixing bowl, combine the cooked pasta, chopped vegetables, and feta cheese (if using). Pour the dressing over the salad and toss gently to ensure everything is evenly coated.
Garnish and Serve: Sprinkle the chopped parsley over the top of the salad. Serve immediately for a fresh taste, or refrigerate for an hour to let the flavors meld.
Enjoy.