Ingredients:

  • 16 oz rotini pasta
  • 1 tbsp salt
  • 1 large English cucumber, diced
  • 2 cups cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh parsley, chopped
  • 6 oz feta cheese, crumbled
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp honey

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 1 minute less than the package instructions for al dente. Drain immediately and rinse under cold running water until the pasta is completely chilled.
  2. Dice the cucumber and halve the tomatoes. Place the cucumbers in a colander with a pinch of salt for 5 minutes, then pat dry with a paper towel. Finely mince the red onion and parsley.
  3. Combine the olive oil, red wine vinegar, minced garlic, oregano, salt, pepper, and honey in a jar. Shake vigorously or whisk until the mixture is unified and slightly thickened.
  4. In a large mixing bowl, combine the chilled pasta, cucumbers, tomatoes, and red onion. Pour the dressing over the top and toss gently until the pasta is glossy. Fold in the feta cheese and fresh parsley.