Description
A fresh and colorful Greek pasta dish with penne, cherry tomatoes, cucumber, Kalamata olives, red onion, feta cheese, and a light lemon-olive oil dressing.
Ingredients
- 12 ounces penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 3/4 cup crumbled feta cheese
- 1/2 cup Kalamata olives, sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the penne pasta according to package instructions until al dente, then drain and let it cool slightly.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, Kalamata olives, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper.
- Add the cooked pasta to the vegetable mixture.
- Pour the dressing over the pasta and vegetables.
- Gently toss until everything is evenly coated.
- Sprinkle the crumbled feta cheese over the top and serve immediately, or chill before serving.
Notes
- This pasta can be served warm, chilled, or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add grilled chicken or shrimp for extra protein.
- Bell peppers, spinach, artichoke hearts, basil, or dill can be added for extra flavor.
- Refresh leftovers with a small drizzle of olive oil before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 20mg
