Ingredients:

  • 16 oz Rotini or Fusilli pasta
  • 1 tsp salt
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/4 cup Kalamata olives, pitted and halved

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than package directions for al dente. Drain in a colander without rinsing.
  2. In a small bowl or jar, whisk together olive oil, balsamic vinegar, maple syrup, minced garlic, oregano, salt, and pepper until emulsified.
  3. Transfer steaming pasta to a large mixing bowl. Pour two-thirds of the dressing over the hot noodles and toss well; let sit for 5 minutes to absorb.
  4. Fold in the halved cherry tomatoes, diced red onion, and Kalamata olives.
  5. Gently stir in the crumbled feta and fresh basil. Drizzle the remaining dressing over the top just before serving.