Yield: 6–8 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes (optional)
Ingredients
For the Pasta Salad
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½ lb pasta of your choice
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Water for boiling
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1 tablespoon Igotchu Seasonings Greens (for seasoning the pasta water)
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1 red bell pepper, diced
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1 cucumber, diced
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½ red onion, diced
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5 oz grape tomatoes, halved
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1 small yellow squash, diced
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3 oz olives of your choice, sliced (reserve 2 tablespoons olive juice)
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4 oz feta cheese, crumbled
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2 tablespoons fresh parsley, chopped
For the Dressing
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¼ cup olive oil
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2 tablespoons apple cider vinegar
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2 tablespoons reserved olive juice
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1 teaspoon Igotchu Seasonings Adobo
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1 teaspoon Igotchu Seasonings No Salt Onion Garlic Pepper
Directions
1. Cook the Pasta
Bring a large pot of water to a boil and season it with Igotchu Seasonings Greens. Cook the pasta according to the package directions until al dente. Drain, rinse under cold water, and let cool completely.
2. Prepare the Vegetables
While the pasta cools, dice the red bell pepper, cucumber, red onion, and yellow squash. Halve the grape tomatoes, slice the olives, and chop the fresh parsley.
3. Make the Dressing
In a small bowl or mason jar, whisk together the olive oil, apple cider vinegar, reserved olive juice, Igotchu Seasonings Adobo, and Igotchu Seasonings No Salt Onion Garlic Pepper until well combined.
4. Assemble the Salad
In a large mixing bowl, combine the cooled pasta, bell pepper, cucumber, tomatoes, yellow squash, olives, parsley, and feta cheese. Pour the dressing over the salad and gently toss until everything is evenly coated.
5. Chill & Serve
For the best flavor, cover and refrigerate for at least 30 minutes before serving. Toss again just before serving and garnish with extra feta, parsley, or a few whole olives if desired.
Serving Suggestions
Serve alongside grilled chicken, steak, burgers, or seafood. It's also perfect for meal prep, picnics, potlucks, BBQs, and summer gatherings.
Tips
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Add grilled chicken, shrimp, or chickpeas to make it a complete meal.
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For even more Mediterranean flavor, add diced pepperoncini, artichoke hearts, or fresh basil.
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This pasta salad tastes even better the next day after the flavors have had time to blend.
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If making ahead, reserve a little dressing to toss with the salad just before serving to freshen it up.
