Ingredients:

  • 16 oz (450g) rotini pasta
  • 1 cup (150g) cucumber, diced
  • 1 cup (130g) cherry tomatoes, halved
  • 1 cup (120g) red bell pepper, diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (75g) olives, pitted and sliced
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/2 cup (120ml) olive oil
  • 3 tbsp (45ml) red wine vinegar
  • 1 tbsp (15ml) lemon juice
  • 1 clove garlic, minced
  • 1 tsp (5g) dried oregano
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper

Instructions:

  1. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
  2. Boil a large pot of salted water. Cook pasta until al dente (usually 1 minute less than the package directions).
  3. Drain the pasta and return it to the pot while still steaming.
  4. Immediately stir in 2 tablespoons of the prepared dressing. Let it sit for 5 minutes to absorb the flavor.
  5. In a large mixing bowl, combine the diced cucumber, cherry tomatoes, red bell pepper, red onion, and olives.
  6. Pour the remaining dressing over the vegetables and toss gently. Let this marinate for 10 minutes while the pasta cools.
  7. Transfer the seasoned, cooled pasta into the bowl with the marinated vegetables.
  8. Fold in the crumbled feta and fresh parsley.
  9. Stir gently until the colors are evenly distributed and the pasta is glossy.