Ingredients:

  • 1 pound (454g) rotini pasta
  • Water, for boiling
  • 1 tablespoon (15ml) olive oil
  • Salt, to taste
  • 1 red bell pepper, seeded and chopped
  • 1 cucumber, peeled, seeded and chopped
  • 1 pint (2 cups / 237ml) cherry tomatoes, halved or quartered
  • 1/2 red onion, thinly sliced
  • 4 ounces (113g) feta cheese, crumbled
  • 1/2 cup (80g) Kalamata olives, pitted and halved
  • 2 tablespoons (30ml) fresh parsley, chopped
  • 2 tablespoons (30ml) fresh oregano, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) red wine vinegar
  • 1 tablespoon (15ml) lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions, until al dente. Drain well and toss with olive oil to prevent sticking. Let cool slightly.
  2. Chop all the vegetables as indicated in the ingredient list.
  3. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper.
  4. In a large mixing bowl, combine the cooked pasta, chopped vegetables, feta cheese, olives, parsley, and oregano.
  5. Pour the dressing over the salad and gently toss to coat evenly.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. (Optional but Recommended).
  7. Taste and adjust seasonings as needed. Serve chilled.