Description
A zesty, no-cook pasta salad with fresh veggies, halal feta, and a tangy dressing. Perfect for picnics and potlucks.
Ingredients
8 oz (225g) rotini pasta (gluten-free if needed)
1 lb cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, seeded and diced
1/2 cup Kalamata olives
1/2 cup halal feta cheese
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp dried oregano
1 small red onion, minced
Instructions
Boil 4 quarts salted water. Cook pasta 3 minutes below label instructions. Drain and cool under running water.
Halve cherry tomatoes, dice cucumber, and chop bell pepper.
In a bowl, whisk olive oil, vinegar, oregano, and red onion. Toss with pasta and vegetables.
Fold in Kalamata olives and feta cheese. Chill for at least 1 hour before serving.
Notes
Substitute Kalamata olives with green olives
Use vegan feta for a plant-based version
Stir in honey or maple syrup with red onion for mellow sweetness
Store in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 10
- Method: Mixing/Chilling
- Cuisine: Italian-American