Ingredients:

  • 12 oz Dried Fusilli or Rotini Pasta
  • Coarse Sea Salt (as needed for water)
  • 1 pint Baby Cherry or Grape Tomatoes, halved or quartered
  • 1 large English Cucumber, seeds removed and diced
  • ½ small Red Onion, finely diced
  • 5 oz Baby Salad Greens (Arugula/Spinach)
  • 4 oz Feta Cheese, crumbled
  • ⅓ cup Extra Virgin Olive Oil
  • 3 Tbsp Fresh Lemon Juice
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 clove Garlic, minced
  • 1 tsp Dried Oregano
  • 2 Tbsp Fresh Dill, chopped
  • 2 Tbsp Fresh Parsley, chopped
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, fresh dill, and parsley. Taste and season generously with salt and pepper. Set aside.
  2. Bring a large pot of water to a rolling boil and season aggressively with salt. Add the fusilli and cook until perfectly al dente. Drain immediately and rinse thoroughly under cold running water to stop the cooking and remove starch. Shake well to drain all excess water.
  3. Dice the cucumber and red onion, and halve the tomatoes. Transfer the cool, dry pasta to a large mixing bowl. Add the diced cucumber, tomatoes, and red onion.
  4. Pour about two-thirds of the prepared vinaigrette over the pasta mixture. Toss gently but thoroughly until everything is evenly coated. Cover the bowl and refrigerate for a minimum of 30 minutes, allowing the pasta to absorb the dressing.
  5. Just before serving, remove the salad from the fridge. If the salad seems dry, add a little more of the reserved vinaigrette. Gently fold in the baby greens (arugula/spinach) and the crumbled feta cheese. Mix minimally until distributed. Taste one last time for seasoning and serve immediately.