Ingredients:

  • 16 oz rotini or fusilli pasta
  • 1 tbsp salt
  • 1 cup English cucumber, diced
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup sliced black olives, drained
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tbsp granulated sugar
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the rotini and cook for 1-2 minutes less than the package directions to ensure the pasta stays firm (al dente).
  2. Drain the pasta in a colander and immediately rinse with cold water until the noodles are chilled to the touch.
  3. In a large mixing bowl, combine the chilled pasta, diced cucumber, bell pepper, red onion, and olives. Toss gently to distribute the colors evenly.
  4. Whisk together the olive oil, vinegar, sugar, oregano, garlic powder, salt, and pepper until the sugar is dissolved and the mixture is emulsified.
  5. Pour the dressing over the pasta and vegetables. Fold in the fresh parsley.
  6. Cover and refrigerate for at least one hour before serving to allow flavors to infuse.