Simple Pasta Salad

This is my summer get-together go-to because all you do is cook the pasta, then mix it with the other ingredients — it doesn’t get much easier than that! A bowlful is extra hearty and delicious, all with feel-good ingredients. The extra-virgin olive oil gives everything a smooth, golden glow that lightly soaks in all of the chopped veggies. With each bite is crumbles of feta that makes this dish served well both lightly-warm or fresh out of the fridge. Make this customizable meal in under 20-minutes, and, if it weren’t so satiating, the whole crowd would be asking for seconds!

Ingredients:

• 2.5 cups uncooked pasta (I used this!)

• 1/2 cup bell peppers

• 1/2 cup sundried tomatoes

• 1/4 cup (kalamata) olives

• 1/4 cup red onions

• 1/3 cup extra-virgin olive oil

• 1/2 crumbled feta

• 1 tbsp cilantro

• 1/2 tbsp za’atar seasoning (optional)

• 1 tsp pepper

• 1 tsp pink salt

Directions:

1. Cook the pasta of your choice as directed on the packaging.

2. Meanwhile, diced the peppers, tomatoes, olives, and onions, then toss them into a large bowl.

3. Pour in the evoo, and make sure everything is well-incorporated.

4. Stir in the drained and cooked pasta until the noodles are mixed in well with everything else.

5. Fold in the crumbled feta, as well as the spices.

6. Serve lightly warmed or cool, right away, and enjoy!

7. Store leftovers, if any, in an airtight container in the fridge for up to two weeks.

Notes:

• This recipe is totally customizable. Feel free to leave out the olives, or double up on the onions — make it your own, and let me know what you come up with in the comments!