Ingredients:

  • 1 lb rotini pasta
  • 1 tbsp salt
  • 1 cup cherry tomatoes
  • 1 medium English cucumber
  • 1/2 cup red onion
  • 1 bell pepper
  • 1/2 cup black olives
  • 1/2 cup feta cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of lightly salted water to a rolling boil. Add the pasta and cook for 1–2 minutes less than the package instructions for al dente.
  2. Drain the pasta into a colander and immediately rinse with cold water until the noodles are cool to the touch. Shake well to remove excess water.
  3. Dice the cucumber, bell pepper, and red onion into uniform pieces (approx. 1/4 inch). Halve the cherry tomatoes and slice the olives.
  4. Place all chopped vegetables and the crumbled feta into a large mixing bowl.
  5. In a small bowl or jar, combine the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper. Whisk vigorously until the mixture is thickened and emulsified.
  6. Add the cooled pasta to the bowl of vegetables. Pour the dressing over the mixture and toss gently until evenly coated.