Ingredients:

  • 1 pound (450g) rotini pasta
  • 1 pint (475ml/approx. 500g) cherry tomatoes, halved
  • 1 English cucumber, peeled, seeded, and diced
  • 1/2 red onion, thinly sliced
  • 1 (6-ounce/170g) can Kalamata olives, pitted and halved
  • 4 ounces (115g) feta cheese, crumbled
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
  2. Drain the pasta in a colander and rinse with cold water to stop the cooking process.
  3. While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the Kalamata olives.
  4. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, minced garlic, salt, and pepper.
  5. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, and Kalamata olives.
  6. Pour the dressing over the pasta and vegetables. Gently toss to coat evenly.
  7. Sprinkle the crumbled feta cheese over the salad.
  8. For best flavor, cover the salad and chill in the refrigerator for at least 15 minutes. Serve cold.