Cook the pasta according to package directions then drain and set aside.
Finely chop the parsley leaves then put into a large mixing bowl.
Stir the 1/2 cup olive oil, the dried oregano, the crushed red pepper, the minced garlic, the vinegar, 1 tsp salt, and 1/4 tsp freshly ground black pepper in with the parsley leaves until well combined.
Add the cooked pasta to the bowl and stir to combine.
Add the crumbled feta cheese and toss to combine.
Season with salt and freshly ground pepper to taste then cover and refrigerate until ready to eat.
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