Greek Pasta Bowl (Print Version)
# Ingredients:
→ Pasta
01 -
250 grams of rotini, uncooked
→ Vegetables
02 -
1 small red onion, sliced thinly
03 -
1 cucumber, cut into cubes
04 -
200 grams of cherry tomatoes, cut in half
05 -
100 grams of pitted kalamata olives, halved
→ Dressing
06 -
30 milliliters of red wine vinegar
07 -
60 milliliters of olive oil
08 -
1/4 teaspoon of black pepper
09 -
1 teaspoon of oregano, dried
10 -
1/2 teaspoon of salt
11 -
1/2 teaspoon of powdered garlic
→ Toppings
12 -
100 grams crumbled feta cheese
# Instructions:
01 -
Boil a big pot of salted water and cook your rotini until it’s just firm to the bite. Drain and rinse with cold water once done to cool it off.
02 -
As the pasta boils, clean and chop up the cucumber, cherry tomatoes, red onion, and kalamata olives as listed.
03 -
Mix olive oil, vinegar, oregano, powdered garlic, salt, and pepper in a small bowl. Stir or whisk it well until smooth.
04 -
In a big mixing bowl, combine the cooled pasta, all the prepped veggies, and the dressing. Toss gently till everything's coated evenly.
05 -
Sprinkle the crumbled feta over the salad, then lightly fold that in. Serve it up when you're ready.
# Notes:
01 -
For a deeper taste, prepare this earlier and pop it in the fridge for a couple of hours before serving.