Ingredients:

  • 16 oz (450g) Whole grain rotini or penne
  • 1 tsp (6g) Sea salt
  • 2 cups (300g) Cherry tomatoes, halved
  • 1 large (200g) English cucumber, diced
  • 1 cup (150g) Red bell pepper, finely diced
  • 1/2 cup (75g) Red onion, finely minced
  • 1 cup (100g) Carrots, shredded
  • 1/2 cup (60g) Kalamata olives, sliced
  • 1/2 cup (75g) Feta cheese, crumbled
  • 1/2 cup (120ml) Extra virgin olive oil
  • 3 tbsp (45ml) Freshly squeezed lemon juice
  • 2 tbsp (30ml) Red wine vinegar
  • 1 clove (5g) Garlic, minced
  • 1 tsp (5g) Dried oregano
  • 1/2 tsp (3g) Dijon mustard
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1/4 cup (15g) Fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente—usually 1 minute less than the package directions. Drain in a colander and rinse immediately under cold water to stop the cooking process and prevent sticking.
  2. While the pasta cools, dice your cucumber, bell pepper, and red onion into uniform, bite-sized pieces. Halve the cherry tomatoes and shred the carrots. Place all the vegetables into the extra-large mixing bowl.
  3. Combine the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, Dijon mustard, salt, and pepper in a mason jar. Shake vigorously until the mixture is opaque and creamy. Stir in the chopped fresh parsley.
  4. Add the cooled pasta to the vegetable bowl. Pour the dressing over the top and toss gently with large spoons until every piece of pasta is glossy. Fold in the crumbled feta and sliced olives last to keep the cheese from breaking down.