# What You Need:
→ Pasta
01 - 9 ounces short pasta (penne, fusilli, or farfalle)
02 - Salt for pasta water
→ Vegetables
03 - 1 medium cucumber, diced
04 - 7 ounces cherry tomatoes, halved
05 - 1 small red onion, finely sliced
06 - 1 red bell pepper, diced
→ Greek Flavors
07 - 3.5 ounces Kalamata olives, pitted and halved
08 - 4.2 ounces feta cheese, crumbled
09 - 2 tablespoons capers (optional)
→ Dressing
10 - 4 tablespoons extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1 garlic clove, finely minced
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper
→ Fresh Herbs
16 - 2 tablespoons chopped fresh parsley
17 - 2 tablespoons chopped fresh dill (optional)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente following the package instructions. Drain well and rinse with cold water to halt cooking. Set aside.
02 - Combine diced cucumber, halved cherry tomatoes, thinly sliced red onion, diced red bell pepper, Kalamata olives, and capers (if using) in a large mixing bowl.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, sea salt, and ground black pepper until emulsified.
04 - Add cooled pasta to the mixed vegetables. Drizzle dressing over and gently toss to combine thoroughly.
05 - Fold in crumbled feta cheese, chopped parsley, and dill (if using). Taste and adjust seasoning as preferred.
06 - Cover and refrigerate for at least 15 minutes to allow flavors to develop. Serve chilled or at room temperature.
