# What You Need:
→ Pasta
01 - 250 g (about 9 oz) short pasta (penne, fusilli, or farfalle)
02 - Salt, for pasta water
→ Vegetables
03 - 1 medium cucumber, diced
04 - 200 g cherry tomatoes, halved
05 - 1 small red onion, finely sliced
06 - 1 red bell pepper, diced
→ Greek Flavors
07 - 100 g Kalamata olives, pitted and halved
08 - 120 g feta cheese, crumbled
09 - 2 tbsp capers (optional)
→ Dressing
10 - 4 tbsp extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1 garlic clove, finely minced
14 - 1/2 tsp sea salt
15 - 1/4 tsp freshly ground black pepper
→ Fresh Herbs
16 - 2 tbsp chopped fresh parsley
17 - 2 tbsp chopped fresh dill (optional)
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water to cool quickly; set aside.
02 - In a large bowl, combine the cucumber, cherry tomatoes, red onion, bell pepper, olives, and capers (if using).
03 - In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, garlic, salt, and pepper until well combined.
04 - Add the cooled pasta to the vegetables. Pour the dressing over the salad and toss gently to combine.
05 - Fold in the feta cheese, parsley, and dill (if using). Taste and adjust seasoning if needed.
06 - Chill for at least 15 minutes before serving for best flavor.
