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tree color pasta salade

by Emy


16 ounces tricolor rotini pasta (or any pasta of your choice)
1.5 cups Kalamata olives, pitted
7 ounces feta cheese, crumbled
1 tablespoon dried Greek oregano
Salt, to taste
Freshly ground black pepper, to taste
2 small red onions, thinly sliced
2 sweet bell peppers, chopped (any color you like)
2 cups cherry tomatoes, halved
1 cup extra-virgin olive oil


Cook the pasta according to the package directions until it is tender. Remember, we don’t want it al dente; we want it fully cooked. Once done, drain the pasta and set aside in a large mixing bowl.
To the bowl of cooked pasta, add the Kalamata olives, crumbled feta cheese, dried Greek oregano, salt (adjust according to taste, as feta is salty), and freshly ground black pepper. Give everything a good stir.
Next, add the thinly sliced red onions and chopped sweet bell peppers to the pasta mixture. Mix well to combine.
Now it’s time to add the cherry tomatoes. Gently fold them into the pasta salad, ensuring they’re evenly distributed throughout.
Finally, drizzle the extra-virgin olive oil over the top of the pasta salad. Mix everything together one more time, ensuring all the ingredients are well coated.
At this point, it’s best to refrigerate the pasta salad for a few hours to let all the flavors meld together. When you’re ready to serve, give the salad another quick toss to redistribute the dressing.
Enjoy this scrumptious Greek-inspired pasta salad at your next gathering, whether it’s a barbecue, picnic, or family dinner. It pairs well with grilled meats, vegetables, and poultry. Bon appétit, y’all!

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