For the Pasta Salad:

  • 1 lb. ditalini pasta, uncooked (or any type of small pasta you would like)
  • 1 large English cucumber, chopped (about 2 cups)
  • 2 cups grape tomatoes, halved
  • 1/2 large purple onion, chopped
  • 1 cup kalmata olives, pitted
  • 1 cup crumbled feta cheese

For the Dressing:

  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp oregano
  • 1 tsp dill (I use the herbs in the tubes)
  • 1 tsp garlic powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  1. Cook the pasta according to package instructions, until tender. Drain in a colander and rinse with cold water until pasta is cool.
  2. Meanwhile combine all cucumbers, tomatoes, onions, olives and feta cheese in a large bowl and toss with the cold pasta.

For the Dressing:

  1. Combine all the ingredients for the dressing in a bowl or mason jar. Whisk or shake until combined. Toss the dressing with the pasta salad and store in fridge until ready to serve. Toss one more time before serving. Enjoy!

Recipe source: iwashyoudry