Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 tbsp (15g) Salt
  • 1 cup (150g) Red bell pepper, finely diced
  • 1 cup (150g) Cucumber, quartered and sliced
  • 1/2 cup (75g) Red onion, finely minced
  • 1/2 cup (75g) Black olives, sliced
  • 1/2 cup (60g) Fresh parsley, chopped
  • 1/2 cup (75g) Feta cheese, crumbled
  • 1/2 cup (120ml) Extra virgin olive oil
  • 1/4 cup (60ml) Red wine vinegar
  • 1 tbsp (15g) Dijon mustard
  • 1 clove (5g) Garlic, minced
  • 1 tsp (5g) Dried oregano
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions for al dente. Drain in a colander and rinse immediately with cold water to stop the cooking process and remove excess starch.
  2. In a mason jar or bowl, combine the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Shake or whisk vigorously until the mixture is opaque and thickened.
  3. In a large mixing bowl, combine the cooled pasta with half of the dressing. Fold in the diced peppers, cucumbers, onions, olives, and parsley. Gently stir in the crumbled feta.
  4. Cover and refrigerate for at least 2 hours. Just before serving, stir in the remaining dressing to refresh the shine and flavor.