Description
A refreshing Mediterranean-style pasta salad featuring al dente rotini, concentrated sun-dried tomatoes, and tangy feta cheese tossed in a zesty red wine vinaigrette.
Ingredients
Scale
- 16 oz rotini pasta
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1/2 cup feta cheese, crumbled
- 1 English cucumber, diced
- 1/2 red onion, finely diced
- 1/2 cup pitted black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the rotini pasta in a large pot of salted boiling water until al dente.
- Drain the pasta and rinse with cold water to stop the cooking and prevent sticking.
- In a large mixing bowl, combine the cooled pasta, chopped sun-dried tomatoes, diced cucumber, red onion, and sliced black olives.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until emulsified.
- Pour the dressing over the pasta and vegetable mixture, tossing gently to coat evenly.
- Fold in the crumbled feta cheese and chopped fresh parsley.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.