This Mediterranean-inspired pasta salad is a delightful mix of fresh vegetables, tangy feta cheese, and a zesty dressing, perfect for any occasion.
Cook the pasta in a large pot of boiling salted water until al dente, then drain and rinse with cold water.
Rinsing the pasta with cold water stops the cooking process and cools it down for the salad.
Chop the bell pepper, cherry tomatoes, and cucumber into bite-sized pieces.
Uniformly sized pieces ensure even distribution in the salad.
In a large mixing bowl, combine the cooked pasta, chopped vegetables, and black olives.
Mix gently to avoid breaking the pasta or squishing the vegetables.
In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper to make the dressing.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the pasta mixture and toss to coat evenly.
Ensure all ingredients are well coated for maximum flavor.
Sprinkle the crumbled feta cheese over the salad and gently mix.
Reserve some cheese for garnish if desired.
Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Cover the bowl with plastic wrap to keep the salad fresh.
Serve the salad chilled, garnished with additional feta cheese or fresh herbs if desired.
Pair with a crusty bread or grilled protein for a complete meal.
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