Ingredients:

  • 8 oz (225 g) fusilli pasta (or your choice of pasta)
  • 1 cup (150 g) sun-dried tomatoes in oil, drained and chopped
  • 1 cup (150 g) red bell pepper, diced
  • 1 cup (150 g) cucumber, diced
  • ½ cup (75 g) red onion, finely chopped
  • ½ cup (75 g) feta cheese, crumbled
  • ¼ cup (30 g) black olives, sliced
  • ¼ cup (15 g) fresh basil, chopped
  • ¼ cup (60 ml) olive oil
  • 2 tbsp (30 ml) red wine vinegar
  • 1 tsp (5 g) Dijon mustard
  • Salt and black pepper to taste
  • 1 clove garlic, minced

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
  2. In a mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
  3. In a large salad bowl, combine the cooked pasta, sun-dried tomatoes, bell pepper, cucumber, red onion, feta cheese, olives, and basil.
  4. Pour the dressing over the pasta mixture and toss gently until everything is well coated.
  5. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Give the salad a quick toss before serving. Enjoy chilled or at room temperature.