Unlock the potential of your pantry with this simple, fresh pasta salad recipe that's both delicious and nutritious.
Cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, black olives, feta cheese, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and pepper to make the dressing.
Add the cooked and cooled fusilli pasta to the mixing bowl with the vegetables. Pour the dressing over the pasta and vegetables, then gently toss to combine, ensuring everything is coated in the dressing.
Taste and adjust the seasoning with salt and pepper if needed. You can also add more lemon juice or olive oil according to your preference.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the pasta salad a final toss. You can garnish with some additional chopped parsley if desired.
This pasta salad can be served chilled as a refreshing side dish or as a light main course. Enjoy!
Feel free to customize this recipe by adding other vegetables, such as bell peppers or carrots, or substituting the feta cheese with another type of cheese you have on hand.