yield: 8 

prep time: 10 MINUTES 

cook time: 10 MINUTES 

total time: 20 MINUTES

INGREDIENTS

FOR THE VINAIGRETTE: 

• 2 Tablespoons balsamic vinegar 
• 1 Tablespoon Dijon mustard
• 1 lemon, juiced 
• ½ teaspoon dried Italian seasoning 
• ⅓ cup olive oil 

FOR THE PASTA SALAD:

• 1 (16 oz.) box pasta*
• 1 cup cherry tomatoes, halved
• 8 oz. feta cheese, crumbled
• 1 (5 oz.) jar sliced olives, drained
• Salt and pepper, to taste
• fresh parsley or basil for garnish, if desired

INSTRUCTIONS

1. In a small bowl, combine the vinaigrette ingredients and whisk to combine.
2. In a large pot of boiling water, cook the pasta al dente according to the instructions on the package. Drain well and transfer to a large bowl. 
3. Add the vinaigrette to the bowl with the pasta and toss to combine. Add the cherry tomatoes, feta, and olives; toss gently to combine. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for later. Enjoy chilled or at room temperature. Garnish with freshly sliced parsley or basil before serving, if desired.

NOTES

* Use any short pasta for the recipe: rotini, penne, elbow macaroni, bow ties, etc…

As a shortcut, skip making the dressing from scratch and substitute with 1 cup of Greek salad dressing.

Add anything you like to this pasta salad! Sliced cucumbers, sliced red onions, chopped green pepper, and chickpeas would all be delicious additions.