Ingredients
Scale
- 2 cups of penne pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Feel free to substitute the penne pasta with any other pasta shape you have on hand. As Mama Lou would say, “the heart of a dish is in its flavors, not its form.”
Instructions
- Start by cooking the pasta according to the package instructions. Once cooked to al dente, drain and rinse under cold water to stop the cooking process. This was a trick Mama Lou taught me to keep the pasta from becoming too soft.
- In a large salad bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Toss everything gently to ensure the ingredients are evenly distributed.
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Taste and adjust the seasoning if necessary; Mama Lou always said the secret to a good salad is in its dressing.
- Pour the dressing over the salad and toss again to coat all the ingredients with the flavorful mixture.
- For an extra touch of freshness, tear a few basil leaves and sprinkle them over the top just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
