All the fresh flavors of summer are right here in this easy pasta salad. Make this for a light supper or for your next potluck. Add grilled chicken for added protein or substitute vegan feta cheese for the dairy feta. Makes 4-5 servings.
12 oz pasta of your choice
1/2 red bell pepper, diced
1 small cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup kalamata olives, halved
4 oz crumbled feta cheese
1/3 cup thinly sliced red onion
1/4 cup chopped fresh mint leaves
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon dried oregano
1 garlic clove, minced
Salt and pepper to taste
Cook pasta according to package directions in salted water until al dente. Drain and rinse in cold water. Drain well and add to a large bowl. Add the veggies and feta cheese to the pasta. Whisk the vinaigrette in a small bowl and pour over pasta and veggies. Toss to coat everything well. Taste and add more salt, pepper, or vinegar, if needed.