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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the pasta until al dente, then drain and let it cool slightly.
Whisk together olive oil, Dijon mustard, oregano, minced garlic, and Celtic sea salt until well combined.
Combine cooled pasta, olives, onion, tomatoes, cucumber, and parsley in a large bowl.
Pour dressing over the salad and mix well to coat all ingredients.
Add feta and gently toss to keep it chunky.
Taste and adjust salt or oregano if needed, then serve or refrigerate.
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Use any pasta you like if you don't have rigatoni.
Adjust the amount of feta cheese to your preference.
Can I use a different type of pasta?
Yes, you can use any pasta you like.
How long can I store the salad?
You can refrigerate the salad for up to 2 days.
Can I add more vegetables?
Yes, feel free to add more vegetables like bell peppers or spinach.
Is there a substitute for feta cheese?
You can use goat cheese or leave it out for a dairy-free option.
How do I prevent the feta from melting?
Let the pasta cool slightly before adding the feta.
