Pasta Salad

Ingredients

• •1 lb Penne pasta
• •2 cups Cherry tomatoes
• •1 lb Pasta
• •1 medium Cucumber
• •1 tablespoon Salt
• •2 tablespoons Olive oil
• •0.5 cup Red onion
• •0.5 cup Kalamata olives
• •4 cloves Garlic
• •0.5 cup Parmesan cheese
• •4 oz Feta cheese
• •4 tablespoons Butter
• •3 tbsp Red wine vinegar
• •1 tbsp Oregano
• •1 piece Bell pepper

Instructions

1. 1

   Cook pasta until al dente, drain and cool

   💡 Rinse with cold water

2. 2

   Halve tomatoes, dice cucumber, slice onion thin

   💡 Prep vegetables

3. 3

   Whisk olive oil, vinegar, oregano, salt, pepper

   💡 Maintain oil temperature - too hot burns, too cool makes greasy food.

4. 4

   Combine pasta with all vegetables

   💡 Salt early to draw moisture. Taste and adjust seasoning at end.

5. 5

   Transfer to a large bowl and toss thoroughly with the dressing or sauce until everything is evenly coated.

   💡 Tossing ensures every piece is dressed equally - do not be shy with the mixing.

6. 6

   Add olives and crumbled feta

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

7. 7

   Refrigerate 1 hour before serving

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.