Ingredients:
8 ounces (225g) fusilli pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup black olives, sliced
1/4 cup red onion, finely chopped
1/4 cup fresh basil leaves, chopped
1/4 cup feta cheese, crumbled
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
Salt and pepper to taste
Instructions:
Cook the fusilli pasta according to the package instructions. Drain and rinse under cold water to cool it down.
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, black olives, red onion, and basil leaves.
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, salt, and pepper.
Pour the dressing over the pasta salad and toss gently to combine.
Sprinkle the crumbled feta cheese on top of the salad.
Refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled and enjoy your refreshing summer pasta salad!
Note: Feel free to customize the salad by adding other vegetables or herbs according to your taste. You can also add grilled chicken or shrimp for a protein boost.
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