Ingredients:

  • 16 oz gluten-free rotini or fusilli
  • 1 tsp sea salt
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 6 oz feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 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.
  2. Add the gluten-free pasta and cook for 1-2 minutes longer than the package 'al dente' instructions to prevent rubbery texture when chilled.
  3. Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process and remove excess starch.
  4. Transfer the rinsed pasta to a large mixing bowl.
  5. Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.
  6. Combine the diced vegetables, sliced Kalamata olives, and chopped fresh parsley in the bowl with the pasta.
  7. Gently fold in the crumbled feta cheese, ensuring it stays in distinct chunks.
  8. In a small mason jar or bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until emulsified.
  9. Pour the dressing over the pasta mixture and toss gently to coat evenly.