Ingredients:

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

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add pasta and cook until al dente (usually 1 minute less than the package directions).
  3. Drain the pasta in a colander and immediately rinse under cold running water until the noodles are cool to the touch. Shake well to remove excess water.
  4. In a small bowl or mason jar, combine olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper.
  5. Whisk vigorously or shake until the mixture is opaque and emulsified.
  6. Place the cooled pasta in a large mixing bowl.
  7. Toss in the cherry tomatoes, cucumber, red onion, olives, and red bell pepper.
  8. Pour 3/4 of the dressing over the mixture and toss gently until everything is evenly coated.
  9. Fold in the feta cheese and fresh parsley last to avoid crushing the cheese.