Ingredients:

  • 16 oz rotini or fusilli pasta
  • 1 tbsp salt
  • 1 cup English cucumber, diced
  • 1 cup red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely minced
  • 1/2 cup carrots, shredded
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup shredded Parmesan cheese
  • 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

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (usually 1 minute less than package directions). Drain in a colander and rinse under cold water until the noodles are chilled.
  2. Dice the cucumber, bell pepper, and red onion into uniform, bite-sized pieces. Halve the cherry tomatoes and shred the carrots. Combine all vegetables in a large mixing bowl.
  3. In a small jar, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper. Shake vigorously until the dressing is a cohesive, opaque emulsion.
  4. Pour the vinaigrette over the vegetables and cooled pasta. Toss gently with a large spoon until coated. Fold in the Parmesan and parsley last.