Ingredients:

  • 16 oz whole wheat rotini
  • 1 tsp sea salt
  • 2 cups cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1 red bell pepper, finely diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup crumbled feta cheese
  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1-2 minutes less than package directions. Drain and rinse with cold water.
  2. Dice the cucumber, bell pepper, and red onion into uniform pieces. Halve the cherry tomatoes. Place all chopped vegetables and the fresh parsley into a large mixing bowl.
  3. Combine the olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, and spices in a mason jar. Shake vigorously for 30 seconds until emulsified.
  4. Add the cooled pasta to the vegetable bowl. Pour the dressing over the top and toss gently. Fold in the feta cheese last.
  5. Chill the salad in the refrigerator for at least 30 minutes before serving.