Red Onion Pasta Salad in 25 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add the tri-color pasta and cook for 1-2 minutes less than the package directions for al dente.
3. Drain in a colander and immediately rinse with cold water until the pasta is chilled.
4. Toss the chilled pasta with 1 tbsp (15ml) of olive oil to ensure no sticking occurs.
5. Dice the red onion, cucumber, and bell pepper into uniform, small pieces (approx. 1/4 inch).
6. Halve the grape tomatoes and slice the olives.
7. Place all prepared vegetables and the chopped parsley into a large mixing bowl.
8. In a jar or bowl, combine the olive oil, red wine vinegar, lemon juice, garlic powder, oregano, salt, pepper, and honey.
9. Whisk vigorously or shake until the mixture is emulsified and the honey is completely dissolved.
10. Pour half of the dressing over the pasta and toss to coat.
11. Add the vegetable mixture to the bowl.
12. Pour the remaining dressing over the top and toss gently.