¼teaspoonsalt (use more if using coarse, kosher salt)
¼teaspoondried parsley
¼teaspoondried dill
Salad:
12 to 16ouncestube- or spiral-shaped pasta (like penne, cascatelli, rotini, etc.)
1cuphalved cherry or grape tomatoes
1cupdiced cucumbers (about 1 small English cucumber)
1cupchopped, roasted red peppers (a 12-ounce jar, drained)
1cupblack or kalamata olives, sliced or halved (6-ounce can, drained)
1cupsweet corn kernels (fresh or frozen - thaw and pat dry if frozen)
½ to 1cupcrumbled feta cheese (see note)
¼ to ½cupfinely diced red onion (see note)
Chopped fresh parsley or basil (optional)
Instructions
For the dressing, whisk together all the ingredients (or shake in a jar) until well-combined. Set aside.
For the pasta, cook in a pot of boiling, lightly salted water until al dente, according to package directions. Drain. Let it cool to room temperature, tossing now and again to prevent sticking.
While the pasta cooks, start chopping ingredients for the salad.
Combine the pasta with all the other salad ingredients (can save feta to add last, if you want). Whisk the dressing to recombine and drizzle over the salad. Toss well.
Garnish with a bit more crumbled feta and fresh parsley, if desired. Serve. (If the salad has sat for a while, give it a good stir, getting the dressing up from the bottom to recombine with the salad ingredients.)
Notes
Red Onion: if you want mild onion flavor without the pungent overpowering flavor, soak the onions in ice water for 10 minutes before using. Drain and pat dry before using in the recipe.Feta Cheese: look for feta cheese sold in a block vs pre-crumbled if you want creamier texture and flavor to the feta. It's pretty easy to find in most specialty cheese sections. Adaptable: all of the salad ingredients can be varied based on preferences. Add more of any (or all the ingredients) or sub in different veggies if you'd like.Dressing: this is a lightly dressed salad. Feel free to 1 1/2 or double the dressing if you'd like more on the salad.