Ingredients:

  • 16 oz (450g) Rotini or Fusilli pasta
  • 1 large (450g) English cucumber, diced
  • 1 pint (300g) cherry tomatoes, halved
  • 1/4 cup (40g) red onion, finely diced
  • 1/2 cup (85g) Kalamata olives, pitted and sliced
  • 6 oz (170g) feta cheese, crumbled
  • 1/4 cup (10g) fresh parsley, chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 2 cloves (6g) garlic, minced
  • 1 tsp (1g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Boil a large pot of salted water. Cook the pasta until it is just al dente. Drain immediately and rinse under cold running water for 30 seconds to stop the cooking process and remove excess starch.
  2. Dice the cucumbers. Place them in a colander, sprinkle with a pinch of salt, and let them sit for 10 minutes. Pat dry with a paper towel to remove excess moisture.
  3. Combine the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper in a mason jar. Shake vigorously until emulsified.
  4. In a large mixing bowl, combine the cooled pasta, drained cucumbers, tomatoes, red onion, and olives.
  5. Pour the dressing over the mixture and toss gently. Fold in the crumbled feta and fresh parsley last.