Ditalini Pasta Salad

Ingredients

• 2 cups ditalini pasta
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumbers
• 1/2 cup red bell pepper, chopped
• 1/2 cup black olives, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Optional: 1/4 cup sliced radishes or 1/4 cup sweet corn
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Optional: 1 teaspoon Dijon mustard and lemon juice for flavor

Instructions

1. In a large pot, bring salted water to a boil. Add the ditalini pasta and cook according to package instructions until al dente, approximately 8-10 minutes.
2. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process and remove excess starch. Allow it to cool for a few minutes.
3. While the pasta cools, prepare the vegetables. Halve the cherry tomatoes, dice the cucumbers, chop the red bell pepper, and finely slice the red onion.
4. In a small bowl, combine the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and pepper. Whisk or shake until well blended.
5. In a large mixing bowl, add the cooled ditalini pasta, cherry tomatoes, cucumbers, red bell pepper, black olives, feta cheese, red onion, and parsley. Drizzle the dressing over the top.
6. Gently toss all ingredients together until well coated with the dressing.
7. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.