Ingredients
Units
Scale
- 12 ounces bite-sized pasta
- 3 tablespoons olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- freshly ground black pepper to taste
- 8 large basil leaves minced
- 2 cups grape tomatoes halved
- 1 English cucumber cut in fourths lengthwise and sliced
- 20 kalamata olives sliced in half
- 3 ounces feta cheese crumbled (I use the reduced-fat version)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and rinse with cool water for a few seconds. Set aside.
- Meanwhile, in a large serving bowl, stir together olive oil, vinegar, dill, garlic powder, salt, and pepper. Add in basil, tomatoes, cucumber, and pasta, and stir gently to combine. Fold in feta cheese just before serving.
Notes
Adapted from Jamie Oliver’s Best Pasta Salad.
- Prep Time: 15
- Cook Time: 15
- Category: Pasta
- Cuisine: Mexican