Ingredients
2 cups dried penne pasta
1 large cucumber, chopped
2 cups cherry tomatoes, halved
1/2 small red onion, finely chopped
1 cup kalamata olives
1 cup crumbled feta cheese
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon fresh parsley, chopped
Salt and pepper to taste
Instructions
Cook penne pasta according to package instructions, drain, and cool completely.
In a large bowl, combine cucumber, cherry tomatoes, red onion, and kalamata olives.
Add cooled pasta, crumbled feta, oregano, and parsley to the bowl.
In a separate small bowl, mix olive oil, lemon juice, and minced garlic.
Pour dressing over the salad and toss to coat thoroughly.
Season with salt and pepper. Chill for at least 30 minutes before serving.
Notes
Swap penne for fusilli or gemelli pasta if preferred
Add grilled zucchini or bell peppers for smoky crunch
Store in an airtight container in the refrigerator for up to 3 days
Dressing can be prepped hours ahead to save time
- Prep Time: 20
- Cook Time: 10
- Category: Mediterranean Table
- Method: Mixing
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g