Description
For the Salad:
12 oz cavatelli pasta, cooked and cooled
1 cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup Kalamata olives, sliced
½ cup feta cheese, crumbled
¼ cup red onion, thinly sliced
½ cup fresh parsley, chopped
For the Dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and black pepper to make the dressing.
In a large bowl, combine the cooked cavatelli, cherry tomatoes, cucumber, olives, feta cheese, red onion, and parsley.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 340 kcal per serving
Servings: 4
