Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 tbsp (15g) Sea salt
  • 1 cup (150g) English cucumber, diced
  • 1 pint (300g) Cherry tomatoes, halved
  • 1/2 cup (75g) Red onion, finely diced
  • 1/2 cup (60g) Black olives, sliced
  • 4 oz (115g) Feta cheese, crumbled
  • 1/2 cup (120ml) Extra virgin olive oil
  • 1/4 cup (60ml) Red wine vinegar
  • 1 tsp (5g) Dried oregano
  • 1 clove (5g) Garlic, minced
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for exactly one minute less than the package directions to ensure it remains firm.
  2. Immediately drain the pasta into a colander and rinse under cold running water until the noodles are chilled to the touch to remove excess surface starch.
  3. Dice the cucumber, tomatoes, and onion into uniform pea-sized pieces. Place the vegetables, olives, and feta into an extra-large mixing bowl.
  4. Whisk the olive oil, red wine vinegar, minced garlic, oregano, salt, and black pepper together until the dressing is velvety and emulsified.
  5. Pour half of the dressing over the chilled pasta and toss to coat. Add the vegetable mixture and the remaining dressing, gently folding everything together until evenly distributed.