Ingredients
12 oz penne or fusilli pasta
1 cup halved cherry tomatoes
1 cup diced cucumber
1/2 cup diced red bell pepper
1/3 cup sliced green olives
1/2 cup crumbled feta cheese
1/4 cup chopped Kalamata olives
2 tbsp capers
1/4 cup chopped fresh parsley
2 tbsp chopped fresh basil
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 clove minced garlic
1 tsp dried oregano
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
Instructions
Bring a large pot of salted water to a boil. Cook pasta 10-12 minutes until al dente
Drain pasta, rinse with cold water to cool
In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, red bell pepper, green olives, Kalamata olives, capers, parsley, basil, feta cheese
In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, sea salt, black pepper, and red pepper flakes
Pour dressing over pasta mixture
Toss until evenly coated
Chill 20 minutes before serving
Notes
Let flavors meld overnight for maximum taste
Substitute arugula or spinach for added greens
Store in airtight container up to 24 hours
Increase olive oil for heartier texture
- Prep Time: 20
- Cook Time: 12
- Category: High Protein Breakfasts
- Method: Cold
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg