Description
A bright and refreshing pasta dish inspired by Mediterranean flavors, combining tangy feta, briny olives, and a zesty lemon dressing for an easy yet satisfying meal.
Ingredients
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Pasta (penne or fusilli): 400 g (14 oz)
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Feta cheese, crumbled: 200 g (7 oz)
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Kalamata or black olives, pitted and sliced: 150 g (1 cup)
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Cherry tomatoes, halved: 250 g (9 oz)
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Red onion, thinly sliced: 1 small (80 g / 3 oz)
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Extra virgin olive oil: 80 ml (⅓ cup)
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Fresh lemon juice: 45 ml (3 tablespoons)
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Garlic, minced: 2 cloves
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Dried oregano: 1½ teaspoons
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Fresh parsley, chopped: 30 g (1 cup)
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Salt: to taste
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Black pepper: to taste
Instructions
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Cook the pasta in salted boiling water until al dente. Drain and let cool slightly.
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In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
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In a large bowl, combine tomatoes, olives, red onion, and parsley.
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Add the pasta and toss gently.
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Pour the dressing over the pasta and mix until evenly coated.
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Fold in the feta cheese carefully.
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Adjust seasoning and let rest for 10–15 minutes before serving.
Notes
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This dish can be served warm or chilled.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Add extra lemon juice or olive oil before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes