Mediterranean Pasta Salad
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to package directions until al dente, about 10-12 minutes.
- 2
Drain the pasta and rinse under cold water to stop the cooking process. Shake off excess water and transfer to a large mixing bowl.
- 3
While the pasta cooks, prepare the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
- 4
Add the halved cherry tomatoes, diced cucumber, diced red bell pepper, halved kalamata olives, and sliced red onion to the bowl with the cooled pasta.
- 5
Pour the dressing over the pasta and vegetables. Toss everything together until evenly coated.
- 6
Add the crumbled feta cheese and chopped fresh basil. Gently fold them into the salad to distribute evenly.
- 7
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- 8
Before serving, taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve chilled or at room temperature.
Chef's Note
"This pasta salad actually tastes better the next day after the flavors have had time to marry in the refrigerator. For the best texture, don't overdress it initially - you can always add more dressing before serving. The key is using high-quality extra virgin olive oil and authentic Greek feta cheese for that true Mediterranean flavor."
