Ingredients:

  • 1 lb Rotini or Fusilli pasta
  • 1 tbsp salt
  • 2 cups cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, finely minced
  • 1 cup carrots, shredded
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup Parmesan cheese, shredded
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp sugar

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook for 1 minute less than the package directions to achieve a firm, al dente texture. Drain immediately and rinse under cold running water until the pasta feels chilled to the touch.
  2. Dice the cucumber, bell pepper, and red onion into uniform, bite-sized pieces (approximately 1/4 inch). Halve the cherry tomatoes and shred the carrots. Combine all raw vegetables in a large mixing bowl.
  3. Combine all dressing ingredients (olive oil, red wine vinegar, garlic, oregano, salt, pepper, and sugar) in a jar or bowl and whisk vigorously until the mixture is thickened and opaque.
  4. Pour the dressing over the vegetables and cooled pasta. Toss gently until every piece is coated in a glossy sheen. Fold in the fresh parsley and Parmesan just before serving.