Ingredients:

  • 1 lb (450g) rotini or fusilli pasta
  • 1 tsp (6g) salt
  • 1 medium (150g) red onion, finely diced
  • 1 large (300g) English cucumber, diced
  • 1 pint (250g) grape tomatoes, diced
  • 1 red bell pepper (150g), diced
  • 1/2 cup (15g) fresh parsley, chopped
  • 3/4 cup (100g) crumbled feta cheese
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 1 clove (5g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 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 until al dente, then drain in a colander and rinse immediately with cold water.
  2. Dice the red onion, cucumber, tomatoes, and bell pepper into uniform pea-sized pieces.
  3. Place all chopped vegetables and the fresh parsley into a large mixing bowl.
  4. Combine olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a small jar; shake vigorously for 30 seconds or whisk until emulsified.
  5. Add the cooled pasta to the bowl of vegetables, pour the dressing over the mixture, and toss gently until every noodle is coated.
  6. Fold in the crumbled feta cheese last to ensure the cheese stays in distinct chunks.