Ingredients:
- 10 ounces (285 grams) Gluten-Free Pasta (Fusilli or Penne)
- 1 large English Cucumber, deseeded & diced
- 1 pint (350 grams) Cherry Tomatoes, halved
- 1/4 cup (40 grams) Red Onion, very thinly sliced
- 1/2 cup (75 grams) Kalamata Olives, pitted & halved
- 6 ounces (170 grams) Feta Cheese, cubed or crumbled
- 1/2 cup, packed (30 grams) Fresh Parsley, chopped
- 1/2 cup (120 ml) Extra Virgin Olive Oil
- 1/4 cup (60 ml) Fresh Lemon Juice
- 2 tablespoons (30 ml) Red Wine Vinegar
- 1 1/2 teaspoons Dried Oregano
- 2 cloves Garlic, minced finely
- 1 teaspoon Dijon Mustard
- Salt & Black Pepper, to taste
Instructions:
- Cook the gluten-free pasta according to package directions until al dente (it should still have a slight bite) in a large pot of salted boiling water.
- Drain the pasta immediately and rinse briefly with cold water to halt cooking. Toss the pasta with 1 tablespoon of the olive oil to prevent sticking, and set aside to cool completely.
- While the pasta cools, prepare the vegetables: dice the cucumber, halve the tomatoes, thinly slice the red onion (soak in cold water for 10 minutes to mellow the bite if desired), slice the olives, and chop the parsley.
- Prepare the Zesty Lemon-Herb Dressing: In a small jar with a tight-fitting lid, combine the remaining olive oil, lemon juice, red wine vinegar, oregano, minced garlic, and Dijon mustard. Secure the lid and shake vigorously until well combined and slightly emulsified. Season generously with salt and pepper.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, olives, and red onion.
- Pour about three-quarters of the dressing over the pasta mixture. Toss gently to coat everything thoroughly. Add the crumbled feta and fresh parsley. Taste the salad and adjust seasoning, adding more dressing, salt, or pepper as necessary.
- For best results, cover the salad and refrigerate for at least 30 minutes to allow the vibrant Mediterranean flavors to marry before serving chilled or at room temperature.