Cook the Pasta: Begin by boiling a large pot of salted water. Once boiling, add yourpasta and cook according to the package instructions, typically 8-10 minutes,until al dente. Drain the pasta and let it cool slightly in a colander. Toprevent the pasta from sticking, drizzle it with a little olive oil and toss itgently.
Preparethe Vegetables:While the pasta is cooking, slice the cherry or grape tomatoesin half, or chop a large tomato into bite-sized pieces. Set aside in a bowl.Next, slice the cucumbersthinly; this helps them soften and blend well into the salad without releasingtoo much water. Chop the Kalamata olivesinto rough pieces, making sure to remove any pits
Make the Dressing: In a small bowl, combine the Caesardressing with a spoonful of mayonnaise or Greek yogurt for extracreaminess, if desired. You can also add a pinch of freshly cracked blackpepper and a squeeze of lemon juice for added brightness. Stireverything together until smooth.
Assemble the Salad: In a large mixing bowl, combine the cooled pasta, chopped vegetables,and olives. Gently fold in the crumbled feta cheese and freshherbs (basil, dill, or parsley). Drizzle the dressing over the salad and gently toss tocombine, ensuring all ingredients are well coated.
Chill and Serve: To let the flavors marinate, refrigerate the salad for at least 30minutes before serving. This allows the dressing to absorb into the pasta andvegetables, creating a more flavorful salad. Serveeither chilled or at room temperature for a refreshing and satisfying dish.
