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A Bright and Cheery Delight in Every Bite!

Welcome to your new favorite summer dish! Fresh and Colorful Pasta Salad is not just a meal; it’s a celebration of vibrant flavors and textures that will leave everyone at your table smiling. Imagine biting into a forkful of chewy pasta mingling with crisp veggies, tangy feta, and zesty dressing—sound delicious, right? This refreshing salad is perfect for picnics, barbecues, or as a light weekday dinner. Did you know that pasta salads have been around since the 19th century and were originally served in the United States at potlucks and gatherings?
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Ingredients Method

Ingredients
  

  • 8 ounces pasta fusilli or rotini
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1 bell pepper diced
  • 1/2 red onion diced
  • 1/4 cup black olives sliced
  • 1/4 cup feta cheese crumbled
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

  1. Cook the Pasta: Begin by boiling a large pot of salted water. Add 8 ounces of fusilli or rotini pasta and cook according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.
  2. Prepare the Vegetables: While the pasta cools, chop up your colorful veggies! Dice 1 cucumber, 1 bell pepper, and 1/2 a red onion. Slice 1 cup of cherry tomatoes in half and 1/4 cup of black olives.
  3. Combine the Ingredients: In a large mixing bowl, combine the cooled pasta, the prepared veggies, and 1/4 cup of crumbled feta cheese.
  4. Make the Dressing: In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and salt and pepper to taste.
  5. Toss and Serve: Pour the dressing over the pasta salad and give everything a gentle toss until well combined. You want every bite to be delicious!
  6. Chill: For the best flavor, let the salad chill in the refrigerator for about 30 minutes before serving. This allows the flavors to meld beautifully!