Ingredients:

  • 16 oz rotini or farfalle pasta
  • 1 tbsp salt
  • 1 cup English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 6 oz feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente (usually 1 minute less than package directions). Drain and return pasta to the pot while still warm.
  2. In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper. Whisk vigorously or shake until fully emulsified.
  3. Pour half of the dressing over the warm pasta and toss to coat.
  4. Add the diced cucumber, tomatoes, red onion, olives, and parsley to the pasta.
  5. Fold in the crumbled feta cheese and pour the remaining dressing over the top, tossing gently one final time.