A refreshing and flavorful pasta salad inspired by Mediterranean cuisine, perfect for any occasion.
Combine the olive oil, lemon juice, minced garlic, and oregano in a mixing bowl. Whisk until well blended.
Use freshly squeezed lemon juice for a brighter flavor.
Cook the pasta according to the package instructions until al dente. Drain and let cool.
Rinse the pasta with cold water to stop the cooking process and cool it down quickly.
Chop the tomatoes, cucumber, green pepper, parsley, and green onions into bite-sized pieces.
Ensure uniform chopping for even distribution in the salad.
In a large salad bowl, combine the cooked pasta, chopped vegetables, feta cheese, and black olives.
Toss gently to avoid breaking the pasta or crumbling the feta too much.
Pour the vinaigrette over the salad and toss until everything is evenly coated.
Taste and adjust seasoning with salt and pepper if needed.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Cover the salad with plastic wrap to keep it fresh while chilling.
Serve the salad chilled, garnished with additional parsley if desired.
Pair with crusty bread or grilled protein for a complete meal.
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