- 1 lb. penne pasta
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tsp. garlic powder
- 1 tsp. dried oregano
- salt and pepper to taste
- 3 cups cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup chopped red onion
- Cook the pasta according to package instructions.
- In a large bowl, whisk together the olive oil, red wine vinegar, garlic powder, oregano, salt and pepper.
- Add the cooked pasta to the bowl and toss to coat.
- Add the tomatoes, olives and red onion and toss to combine.
- Serve chilled or at room temperature.
pasta salad
mediterranean salad
vegetarian dish
vegetarian recipe