Ingredients:

  • 16 oz tri-color rotini or fusilli pasta
  • 1 tbsp salt
  • 1 cup red bell pepper, finely diced
  • 1 cup yellow bell pepper, finely diced
  • 1 cup cucumber, quartered and sliced
  • 1/2 cup red onion, finely minced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup carrots, shredded
  • 1/2 cup frozen corn, thawed
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/2 cup crumbled feta 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
  • 1 tsp maple syrup

Instructions:

  1. Bring a large pot of lightly salted water to a rolling boil.
  2. Add the tri-color pasta and cook until al dente (usually 1-2 minutes less than the package directions).
  3. Drain the pasta and immediately rinse it under cold running water to stop the cooking process and remove excess starch; let it drain thoroughly.
  4. In a large mixing bowl, combine the diced red and yellow bell peppers, cucumber, red onion, cherry tomatoes, shredded carrots, and thawed corn.
  5. Toss the vegetables gently to ensure an even distribution of colors.
  6. Stir in the chopped parsley and crumbled feta cheese.
  7. In a small jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, salt, pepper, and maple syrup until the mixture is emulsified and creamy.
  8. Add the chilled, drained pasta to the vegetable bowl.
  9. Pour the dressing over the mixture and toss gently until every spiral of pasta is coated.