Ingredients:

  • 1 lb (450g) rotini or fusilli pasta
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (75g) Kalamata olives, pitted and sliced
  • 6 oz (170g) feta cheese, crumbled
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/2 cup (120ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 2 tbsp (30ml) red wine vinegar
  • 1 tsp (5g) Dijon mustard
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions for a firm bite.
  2. Drain the pasta immediately and rinse under cold running water for 30 seconds until the pasta is completely cool to the touch.
  3. Toss the cooled pasta with 2 tbsp of olive oil to keep the noodles separated.
  4. In a small bowl or jar, combine the 1/2 cup olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper. Whisk vigorously or shake until the mixture is thick and emulsified.
  5. In a large mixing bowl, combine the cooled pasta with the diced cucumber, halved tomatoes, red onion, and olives.
  6. Pour the Mediterranean dressing over the pasta mixture and toss well to coat. Fold in the crumbled feta and chopped parsley.