Ingredients
Scale
- 12 oz rigatoni pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup Kalamata olives, sliced
- 1/3 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red apple vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the rigatoni in boiling salted water until al dente (about 10 minutes). Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, red apple vinegar, Dijon mustard, oregano, garlic, salt, and pepper.
- In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, olives, red onion, and feta cheese.
- Drizzle the dressing over the salad and toss to combine.
- For enhanced flavors, refrigerate for at least 20 minutes before serving.
- Garnish with fresh parsley before serving chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 3g
- Sodium: 470mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg