Go Greek with your pasta salad by stirring in cucumber, tomato, olives, spinach, and feta, and tossing in a tangy vinaigrette.
2 cloves garlic, finely minced
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil
1 pound gemelli or other short pasta
3/4 medium English cucumber, peeled, halved lengthwise, cut into 1/4-inch pieces
1 dry pint cherry or grape tomatoes, halved
1/2 large red onion, thinly sliced
1 cup pitted kalamata olives, halved
6 ounces feta, crumbled
3 cups firmly packed baby spinach
How to Make It
Make dressing: In a small bowl, whisk together garlic, oregano, mustard, vinegar, salt, pepper and olive oil until well combined.
Make salad: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes, or as label directs. Drain, rinse under cold water and transfer to a bowl. Add remaining ingredients, toss with dressing and serve.