Ingredients:

  • 16 oz (454g) Rotini Pasta
  • 1 Whole Cucumber, quartered and sliced
  • 10 oz (283g) Cherry Tomatoes, halved
  • 1/2 Cup (50g) Red Onion, diced
  • 6 oz (170g) Can Black Olives, sliced
  • 2 Bell Peppers, deseeded and diced
  • 10 oz (283g) Crumbled Feta Cheese
  • 1/2 Cup (120ml) Extra Virgin Olive Oil
  • 1/3 Cup (80ml) Red Wine Vinegar
  • 1 Tablespoon Fresh Parsley, chopped
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente (about 9-10 minutes).
  2. Drain the pasta in a colander and rinse thoroughly under cold water. This stops the cooking process.
  3. While the pasta is cooking, chop the cucumber, tomatoes, red onion, olives, and bell peppers.
  4. In a large salad bowl, combine the cooked and cooled pasta, cucumber, tomatoes, red onion, olives, bell peppers, and feta cheese. Toss gently to combine.
  5. In a mixing jug, whisk together the olive oil, red wine vinegar, parsley, oregano, garlic powder, salt, and pepper.
  6. Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly.
  7. Cover the salad and refrigerate for at least 2 hours, or preferably longer, to allow the flavors to meld.