Ingredients:

  • 1 lb Rotini or Fusilli pasta
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup black olives, sliced
  • 3/4 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 3/4 cup extra virgin olive oil
  • 1/3 cup apple cider vinegar
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook for 1 minute less than the package directions to ensure it stays al dente. Drain in a colander without rinsing.
  2. Combine olive oil, apple cider vinegar, lemon juice, mustard, garlic powder, oregano, salt, and black pepper in a bowl or jar. Whisk vigorously or shake until the mixture is thickened and opaque.
  3. Immediately transfer the steaming hot pasta to an oversized mixing bowl. Pour two-thirds of the dressing over the hot pasta and toss until the liquid is almost entirely absorbed.
  4. Allow the pasta to cool for 10 minutes to prevent the vegetables from wilting.
  5. Fold in the diced cucumbers, tomatoes, peppers, onions, and olives.
  6. Drizzle the remaining one-third of the dressing over the vegetables and gently stir in the feta cheese and parsley until evenly distributed.