Ingredients:

  • 1 pound (450g) rotini pasta
  • 1/2 cup (120ml) olive oil, extra virgin
  • 1/4 cup (60ml) red wine vinegar
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 cup (about 225g) cherry tomatoes, halved
  • 1 cup (about 115g) cucumber, peeled, seeded, and diced
  • 1/2 cup (about 75g) Kalamata olives, pitted and halved
  • 1/2 cup (about 50g) red onion, thinly sliced
  • 4 ounces (115g) feta cheese, crumbled
  • Fresh parsley, chopped, for garnish (optional)

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 rinse with cold water.
  2. In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, garlic powder, salt, and pepper until emulsified.
  3. While the pasta is cooking, halve the cherry tomatoes, dice the cucumber, halve the olives, and thinly slice the red onion.
  4. Add the cooked pasta, tomatoes, cucumber, olives, and red onion to the bowl with the dressing. Toss well to coat.
  5. Gently fold in the crumbled feta cheese.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Garnish with fresh parsley, if desired, and serve cold. Enjoy The Easiest Greek Pasta Salad.