Ingredients:

  • 1 lb (454g) dried rotini or fusilli pasta
  • 1 tbsp (15g) sea salt for pasta water
  • 1 pint (250g) cherry tomatoes, halved
  • 1 large English cucumber, quartered and sliced
  • 0.5 cup (75g) Kalamata olives, pitted and halved
  • 0.5 large red onion, thinly sliced
  • 1 large green bell pepper, chopped into bite-sized pieces
  • 6 oz (170g) feta cheese, crumbled
  • 0.5 cup (120ml) extra virgin olive oil
  • 0.25 cup (60ml) red wine vinegar
  • 1 tsp (5g) Dijon mustard
  • 2 cloves garlic, minced fine
  • 1 tbsp (3g) dried oregano
  • 0.5 tsp (2.5g) black pepper
  • 0.5 tsp (2.5g) sea salt for dressing

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 8-9 minutes, until the center still has a tiny snap when bitten.
  2. Drain the pasta in a colander. Shake vigorously until no water remains in the spirals.
  3. In a small jar or bowl, whisk together the red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and pepper.
  4. Slowly stream in the extra virgin olive oil while whisking vigorously (or shake the jar) until the liquid is opaque and emulsified.
  5. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, sliced cucumber, Kalamata olives, red onion, and green bell pepper.
  6. Pour the dressing over the salad and toss well. Gently fold in the crumbled feta cheese before serving or refrigerating.