Salade de pâtes grecque (Version Imprimable)

# Ingrédients:

→ Salad Components

01 - 8 oz short-cut pasta, such as rotini or penne
02 - 1/2 English cucumber, sliced
03 - 1 cup grape tomatoes, halved
04 - 1/2 cup finely chopped red onion
05 - 1/2 cup sliced Kalamata olives
06 - 1/2 cup crumbled Feta cheese
07 - 1/4 cup chopped fresh parsley
08 - Optional: 1/2 cup diced bell peppers
09 - Optional: 1/4 cup chopped artichoke hearts
10 - Optional: 1/2 cup grilled chicken or shrimp
11 - Optional: 1/4 cup sun-dried tomatoes
12 - Optional: 1/4 tsp red pepper flakes

→ Dressing

13 - 1/4 cup olive oil
14 - 2 tbsp freshly squeezed lemon juice
15 - 1 garlic clove, grated
16 - 1/2 tsp dried oregano
17 - Salt to taste
18 - Black pepper to taste

# Instructions:

01 - Boil pasta in salted water for 8–10 minutes until al dente. Drain and rinse under cold water.
02 - Chop cucumber, grape tomatoes, and red onion into appropriate sizes.
03 - Combine olive oil, lemon juice, grated garlic, dried oregano, salt, and black pepper in a jar. Shake well until emulsified.
04 - In a large bowl, combine cooked pasta, chopped vegetables, olives, parsley, and Feta cheese. Drizzle with half the dressing and mix gently.
05 - Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.

# Notes:

01 - Cook pasta to al dente to achieve the best texture.
02 - Chill the salad for at least 30 minutes before serving.
03 - Use the freshest possible ingredients for optimal flavor.
04 - Store leftover salad in an airtight container for up to 3 days.

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