Ingredients:

  • 1 pound (454g) rotini pasta
  • Water for boiling, generously salted
  • 1 pint (473ml) cherry tomatoes, halved
  • 1 English cucumber, peeled, seeded, and diced
  • 1 red onion, thinly sliced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1 green bell pepper, seeded and diced
  • 6 ounces (170g) feta cheese, crumbled
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 tablespoons (30ml) red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) dried oregano
  • 1 teaspoon (5ml) dried basil
  • 1/2 teaspoon (2.5ml) salt, or to taste
  • 1/4 teaspoon (1.25ml) black pepper, or to taste

Instructions:

  1. Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain well in a colander and rinse with cold water to stop the cooking process. Set aside to cool.
  2. While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, halve the Kalamata olives, and dice the green bell pepper.
  3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, basil, salt, and pepper.
  4. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, and green bell pepper.
  5. Pour the dressing over the pasta and vegetables. Toss gently to coat everything evenly.
  6. Crumble the feta cheese over the salad.
  7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This is highly recommended.
  8. Before serving, toss the salad gently. Taste and adjust seasonings as needed.