°16 ounces tricolor rotini (or any pasta of your choice)
°1.5 cups pitted Kalamata olives
°7 ounces crumbled feta cheese
°1 tablespoon dried Greek seasoning
°Salt to taste
°Freshly ground black pepper to taste
°2 red onions, thinly sliced
°2 bell pepper, slice (any color you prefer)
°2 cups cherry tomatoes, halved
°1 cup extra virgin olive oil


Cook pasta according to package directions until al dente. Remember, we don't want everything. We want it well done. Once al dente, drain the pasta and set aside in a large mixing bowl.
To a bowl of cooked pasta, add the kalamata olives, crumbled feta cheese, dried Greek oregano, salt (adjust to taste, as feta is salty), and freshly ground black pepper. Stir everything well. 

Next, add the minced red onion and sliced bell pepper to the pasta mixture. Mix well until homogeneous.

Now it's time to add the cherry tomatoes. Gently fold it into the pasta salad, making sure it's evenly distributed.

Finally, drizzle extra virgin olive oil over the pasta salad. Mix everything again, making sure that all the ingredients are well coated.

At this point, it's best to refrigerate the pasta salad for a few hours so the flavors can meld. When ready to serve, give the salad another quick spin to redistribute the sauce.
Enjoy this delicious Greek-inspired pasta salad at your next gathering, whether it's a BBQ, picnic, or family dinner. It goes well with roasted meats, vegetables and poultry. Great, y'all!

Enjoy !