Ingredients:

  • 16 oz rotini pasta
  • 1 tbsp sea salt
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup black olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp honey

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 al dente. Drain immediately and rinse under cold running water until the noodles are completely chilled to the touch.
  2. Dice the cucumber, tomatoes, bell pepper, and red onion into uniform, bite-sized pieces. Combine these in a large mixing bowl along with the sliced olives and crumbled feta.
  3. In a mason jar or small bowl, combine the olive oil, red wine vinegar, garlic powder, oregano, salt, pepper, and honey. Shake vigorously or whisk until the mixture is thick and fully combined.
  4. Toss the chilled pasta with the vegetable mixture and dressing. Refrigerate for 1 hour before serving to allow flavors to meld.