Concha Salad

🛒 Ingredients

• Conchiglie pasta (dry) 200 g · 296 kcal
• Cherry tomatoes 50 g · 9 kcal
• Cucumber 50 g · 8 kcal
• Red bell pepper 50 g · 16 kcal
• Red onion 20 g · 8 kcal
• Kalamata olives 30 g · 35 kcal
• Feta cheese 40 g · 106 kcal
• Olive oil 20 g · 177 kcal
• Lemon juice 10 g · 2 kcal
• Dried oregano 1 g · 3 kcal
• Fresh parsley 5 g · 2 kcal

👨‍🍳 Instructions

1. Cook conchiglie pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking and cool down the pasta, then set aside.
2. While the pasta cooks, finely chop the red onion, dice the cucumber and red bell pepper, and halve the cherry tomatoes. Crumble the feta cheese.
3. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and crumbled feta cheese.
4. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, finely chopped fresh parsley, salt, and black pepper to taste. Pour the dressing over the salad.
5. Toss gently to ensure all ingredients are well combined and coated with the dressing. Serve immediately or chill for at least 30 minutes for flavors to meld.