Ingredients
Scale
- 2 cups fusilli or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook pasta in salted boiling water according to package instructions until al dente (about 8 minutes). Drain and rinse under cold water to cool.
- While pasta cooks, wash and chop cherry tomatoes, cucumber, red onion, and olives.
- In a bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- In a large mixing bowl, combine cooled pasta with chopped vegetables. Drizzle dressing over the top and toss gently until well combined.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg