1 pound rotini or other small pasta
Salt and freshly ground black pepper
½ cup olive oil
¼ cup red wine vinegar
1 clove garlic, minced
½ teaspoon dried oregano
8 ounces Persian cucumbers, diced (about 3)
¼ cup sliced red onion
1 pint grape tomatoes, halved lengthwise
1 (8 ounce) chunk feta cheese, cubed
½ cup pitted kalamata olives
- To cook the pasta, bring 4 quarts water and 1 tablespoon salt to a boil. Add pasta and cook according to package instructions, about 7 to 10 minutes. Drain well and rinse with cold water.
- Visit Easy Greek Pasta Salad @ ohsweetbasil.com for full instructions.