Vibrant and refreshing, this pasta salad is a celebration of summer flavors. Cooked pasta is tossed with a tangy Oregano Balsamic, coating each tender morsel with a burst of herbaceous goodness. Crunchy bell peppers, crisp cucumbers, zesty red onions, briny black olives, and creamy feta cheese mingle with the pasta, creating a symphony of textures and tastes in every bite. Whether served as a light lunch, a side dish, or brought to a picnic, this pasta salad is sure to delight with its bright, Mediterranean-inspired flavors.

I N G R E D I E N T S :

• 8 oz of penne or fusilli pasta (gluten-free if desired)
• 1/4 cup Rocky Mountain Olive Oil Oregano White Balsamic Vinegar
• 2 tablespoons Rocky Mountain Olive Oil Milanese Gremolata Infused Olive Oil
• 1 red bell pepper, diced
• 1/2 English cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup black olives, sliced
• 1/4 cup feta cheese, crumbled
• salt and pepper to taste

I N S T R U C T I O N S :

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, whisk together Oregano Balsamic, Milanese Gremolata Olive Oil, salt, and pepper to make the dressing.
3. Add cooked pasta, diced bell pepper, diced cucumber, chopped red onion, sliced black olives, and crumbled feta cheese to the bowl with the dressing. Toss until well combined.
4. Chill the pasta salad in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld. Serve cold.