Ingredients:

  • 1 lb dried rotini pasta
  • 2 tbsp sea salt for pasta water
  • 0.5 Large English cucumber, quartered and sliced
  • 1 pint cherry tomatoes, halved
  • 0.5 red onion, finely diced
  • 1 green bell pepper, chopped
  • 0.5 cup pitted Kalamata olives, halved
  • 6 oz feta cheese, crumbled
  • 0.25 cup fresh Italian parsley, chopped
  • 0.5 cup extra virgin olive oil
  • 0.25 cup freshly squeezed lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tbsp dried oregano
  • 0.5 tsp black pepper

Instructions:

  1. Boil the water. Use a large pot and add your 2 tbsp of sea salt once it hits a rolling boil.
  2. Cook the rotini. Drop the 1 lb of pasta and cook for 10 minutes until it resists the tooth slightly (al dente).
  3. Drain and rinse. Run the pasta under cold water immediately.
  4. Prep the vegetables. Quarter and slice the English cucumber and halve the pint of cherry tomatoes until the aroma of fresh vine fills the air.
  5. Dice the aromatics. Finely dice 0.5 red onion and chop 1 green bell pepper. The onion should smell sharp and pungent, signaling freshness.
  6. Emulsify the dressing. In a jar, combine 0.5 cup olive oil, 0.25 cup lemon juice, 2 tbsp vinegar, 1 tsp Dijon, 2 cloves minced garlic, and 1 tbsp oregano.
  7. Shake the vinaigrette. Shake vigorously until the liquid looks opaque and creamy.
  8. The First Toss. Combine the cooled pasta, vegetables, and 0.5 cup pitted Kalamata olives in your large bowl.
  9. Add the finish. Fold in 6 oz crumbled feta and 0.25 cup chopped Italian parsley. The parsley should smell earthy and bright as you chop it.
  10. The Final Rest. Let the salad sit for 15 minutes until the pasta has absorbed the initial zing of the dressing.