I love this dish as a summery side dish. Feel free to throw in your favorite veggies. Sometimes I like to add fresh corn, carrots, pea pods, or whatever is fresh!
What you will need
1/4 Sweet Onion
1 pint Cherry Tomato
16 oz Fusilli
3 Tbsp Olive Oil
2 Tbsp Apple Cider Vinegar
1/4 tsp Salt
1/4 tsp Black Pepper
5 oz sliced Pitted Kalamata Olives
5.3 oz Feta
.7 oz packet Italian Salad Dressing Mix(Nutritional facts 76 calories, 5.68 g fat, 3.01 g carbohydrates, 3.34 g protein, 15 mg cholesterol, 289 mg sodium)
How to cook
Gather and portion all ingredients.
Slice off a quarter of an onion and dice as finely as possible.
Wash and slice the cherry tomatoes in halves or quarters.
I like to leave a little bit of peel on my cucumber. Leave the peel on if you prefer. You can also remove the seeds if they are too big and tough.
Remove the ends of the cucumber and slice in quarters lengthwise, then chop into 1/4 inch slices.
Bring a pot of salted water to a boil and cook the pasta according to package instructions.
Drain the pasta in a colander and run cold water over the pasta until cooled down. Then add cooled pasta to a large bowl.
Pour the olive oil and apple cider vinegar over the pasta.
Sprinkle the pepper and salt over the pasta. Toss to combine. You can add more later to taste.
Toss the tomatoes, sliced kalamata olives, and diced onion into the bowl with the pasta.
Toss in the crumbled feta and chopped cucumber.
Sprinkle the seasoning mix over the pasta and mix to combine.