Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 cup (150g) halved cherry tomatoes
  • 1 cup (100g) diced English cucumber
  • 1 cup (100g) diced red bell pepper
  • 1/2 cup (60g) thinly sliced red onion
  • 1/2 cup (50g) sliced black olives
  • 1/2 cup (60g) crumbled feta cheese
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) dried oregano
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tsp (5g) honey

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente (usually 1 minute less than package directions). Drain and let sit in the colander for 2–3 minutes to release excess steam.
  2. In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, honey, oregano, minced garlic, salt, and pepper. Whisk or shake until emulsified.
  3. Pour half of the dressing over the warm pasta and toss gently to allow flavors to penetrate.
  4. In a large mixing bowl, combine the dressed pasta with cherry tomatoes, cucumber, bell pepper, red onion, and olives.
  5. Drizzle the remaining dressing over the mixture and toss until well coated.
  6. Fold in the crumbled feta cheese gently.
  7. Cover and refrigerate for at least 1 hour before serving.