Party Recipe | Mediterranean Pasta Salad

Mediterranean Pasta Salad

12 ounces dry pasta (I used farfalle)
1 English (hot house) cucumber, diced
1 pint cherry or grape tomatoes, halved
2/3 cup sliced kalamata olives
4 ounces crumbled feta cheese
half of a medium red onion, peeled and thinly sliced
lemon-herb vinaigrette (see below)

  • Cook the pasta al dente in a large stockpot of generously-salted water according to package instructions. Drain pasta, then rinse under cold water for about 20-30 seconds until no longer hot. Transfer the pasta to a large mixing bowl.
  • Add cucumber, tomatoes, kalamata olives, feta cheese, and red onion to the mixing bowl, then drizzle all of the vinaigrette evenly on top. Toss until all of the ingredients are evenly coated with the dressing.
  • Serve immediately, garnished with extra feta and black pepper if desired.
  • etc
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