Ingredients:

  • 1 lb rotini or fusilli pasta
  • 2 tbsp extra virgin olive oil for sealing
  • 1 tsp kosher salt
  • 1 large English cucumber, diced
  • 1 cup tri-colored bell peppers, finely chopped
  • 0.5 cup red onion, minced
  • 0.5 cup kalamata olives, pitted and halved
  • 0.25 cup oil-packed sun-dried tomatoes, julienned
  • 0.5 cup red wine vinegar
  • 0.5 cup extra virgin olive oil for dressing
  • 2 cloves garlic, grated
  • 1 tbsp dried oregano
  • 0.5 tsp black pepper
  • 4 oz feta cheese, crumbled

Instructions:

  1. Boil the 1 lb rotini in heavily salted water for 8 minutes until al dente with a firm bite.
  2. Drain the pasta and rinse immediately under cold running water until the noodles feel cool to the touch.
  3. Transfer the pasta to a bowl and toss with 2 tbsp extra virgin olive oil until every spiral is thinly coated.
  4. Whisk together 0.5 cup red wine vinegar, 0.5 cup olive oil, 2 cloves grated garlic, 1 tbsp oregano, and 0.5 tsp black pepper.
  5. Dice the English cucumber and chop the 1 cup of bell peppers into uniform, bite-sized pieces.
  6. Mince the 0.5 cup red onion finely to ensure the flavor is distributed evenly.
  7. Combine the cooled pasta with the cucumber, peppers, red onion, 0.5 cup kalamata olives, and 0.25 cup sun dried tomatoes.
  8. Pour the dressing over the mixture and toss gently until the vegetables are glossy and coated.
  9. Fold in the 4 oz crumbled feta cheese until just combined but still in visible chunks.
  10. Chill for at least 30 minutes until the flavors have melded and the salad is refreshing.