Ingredients:

  • 450g Rotini or Fusilli pasta
  • 15ml Extra virgin olive oil
  • 34g Salt
  • 150g Cherry tomatoes, halved
  • 130g Cucumber, diced
  • 150g Red bell pepper, diced
  • 75g Red onion, finely diced
  • 90g Black olives, sliced
  • 100g Feta cheese, crumbled
  • 120ml Extra virgin olive oil
  • 60ml Red wine vinegar
  • 5g Garlic, minced
  • 2g Dried oregano
  • 3g Salt
  • 1g Black pepper
  • 15ml Fresh lemon juice
  • 10g Fresh parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 1 minute less than the package directions for al dente. Drain the pasta in a colander and immediately rinse with cold water until the noodles are chilled. Toss with 15ml of olive oil to create a barrier against sticking.
  2. While the pasta boils, dice your cucumber, bell pepper, and red onion into uniform, bite-sized pieces. Halve the cherry tomatoes and slice the olives. Combine all vegetables in your large mixing bowl.
  3. In a separate bowl or jar, combine the olive oil, red wine vinegar, minced garlic, dried oregano, salt, black pepper, and lemon juice. Whisk together until well mixed.
  4. Combine the cooled pasta with the chopped vegetables and dressing. Toss well to combine. Top with crumbled feta and chopped parsley before serving.