Ingredients:

  • 1 pound (450g) Rotini pasta
  • Water for cooking pasta
  • 1 teaspoon (5g) salt
  • 1 English cucumber, seeded and diced (about 2 cups)
  • 1 red bell pepper, seeded and diced (about 1 cup)
  • 1/2 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 ounces (115g) Feta cheese, crumbled
  • Fresh parsley or oregano, chopped, for garnish (optional)
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) red wine vinegar
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) dried basil
  • 1/4 teaspoon (1.25ml) garlic powder
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta according to package directions in salted boiling water until al dente.
  2. Drain the pasta in a colander and rinse with cold water to stop the cooking process. Allow to cool slightly.
  3. Chop all vegetables (cucumber, bell pepper, red onion, cherry tomatoes, olives) according to ingredient list.
  4. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, basil, garlic powder, salt, and pepper.
  5. In a large mixing bowl, combine the cooled pasta, chopped vegetables, olives, and feta cheese.
  6. Pour the dressing over the salad and toss gently to coat evenly.
  7. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld (optional).
  8. Before serving, garnish with fresh parsley or oregano (optional).