Ingredients:

  • 1 pound (450g) short pasta (Rotini, Farfalle, or Orecchiette)
  • 1 large English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1 red bell pepper, finely diced
  • ½ small red onion, thinly sliced or finely minced
  • 1 cup Kalamata olives, pitted and halved
  • 6 oz (170g) block of Feta cheese, cubed or crumbled
  • ½ cup good quality extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 cloves garlic, minced very finely
  • 1 tablespoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1 teaspoon granulated sugar or honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (slightly firm to the bite).
  2. Drain the pasta immediately in a colander. Rinse briefly with cold water to stop the cooking process and remove excess starch. Set aside to drain fully.
  3. Prepare the Zesty Lemon-Herb Vinaigrette: In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, sugar/honey (if using), salt, and pepper until emulsified.
  4. To the bowl with the dressing, add the prepared cucumber, tomatoes, red pepper, red onion, and olives. Toss gently to coat everything evenly in the dressing.
  5. Add the cooled, drained pasta to the vegetable mixture. Toss gently until the pasta is fully coated in the dressing.
  6. Gently fold in the cubed or crumbled Feta cheese, ensuring it doesn't break down too much.
  7. Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours) to allow the pasta to fully absorb the dressing flavours. Taste before serving and adjust seasoning if needed.