Greek Pasta Salad

By Unicorns in the Kitchen · 30 min

Ingredients

Instructions

1. Boil a large pot of salted water, cook the fusilli until al dente, then drain and rinse under cold water.
2. Toss the pasta with 2 tablespoons olive oil so it does not stick.
3. In a large bowl, mix the olive oil, lemon juice, 1 teaspoon kosher salt, ½ teaspoon black pepper and 1 teaspoon dried oregano.
4. Add the pasta to the dressing, then add the cucumbers, red onion, Kalamata olives, cherry tomatoes and green bell pepper.
5. Toss gently until everything is evenly coated, then taste and adjust the seasoning if needed.
6. Scatter the crumbled feta over the top.
7. Cover and refrigerate for at least 30 minutes before serving.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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