Ingredients:

  • 8 oz whole grain rotini
  • 1 large English cucumber, quartered and sliced
  • 1.5 cups cherry tomatoes, halved
  • 1 large red bell pepper, diced
  • 1/3 cup red onion, finely minced
  • 1/4 cup Kalamata olives, sliced
  • 1/2 cup crumbled feta cheese
  • 3 tbsp extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 2 cloves garlic, pressed
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Boil the pasta. Use a large pot of salted water and cook the 8 oz whole grain rotini until al dente. Note: Whole grain pasta takes longer to soften but has a better bite.
  2. Drain and rinse. Run the pasta under cold water until the noodles feel cool to the touch. This stops the cooking and removes excess starch that makes salads gummy.
  3. Whisk the dressing. Combine the 3 tbsp olive oil, 1/4 cup red wine vinegar, Dijon, oregano, garlic, salt, and pepper in a small jar.
  4. Emulsify the liquid. Shake the jar vigorously until the dressing looks opaque and slightly thickened.
  5. Prep the vegetables. Slice the English cucumber, cherry tomatoes, and red bell pepper. Keep the pieces roughly the same size as the pasta for a better fork feel.
  6. Mince the onion. Cut the 1/3 cup red onion very small until it looks like purple confetti. This ensures no one gets a massive chunk of raw onion.
  7. Combine the base. Place the cooled pasta and all vegetables in a large bowl.
  8. Dress the salad. Pour the vinaigrette over the top and toss thoroughly.
  9. Fold in extras. Add the 1/4 cup sliced olives and 1/2 cup feta cheese last.
  10. Chill the mixture. Let it sit in the fridge for 30 minutes until the flavors have melded together.