Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 tbsp (15g) Sea salt
  • 2 cups (300g) Cherry tomatoes, halved
  • 1 cup (150g) Feta cheese, crumbled
  • 1/2 cup (15g) Fresh basil leaves, thinly sliced
  • 1/2 cup (60g) Red onion, finely diced
  • 1/4 cup (40g) Fresh parsley, chopped
  • 1/2 cup (120ml) Extra virgin olive oil
  • 3 tbsp (45ml) Balsamic vinegar
  • 2 cloves (6g) 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 the pasta in a colander and rinse briefly with cool water to stop the cooking process and remove excess starch.
  2. Halve the cherry tomatoes and finely dice the red onion into small, uniform pieces.
  3. In a small bowl or jar, combine the olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper. Whisk vigorously until the mixture is opaque and thickened.
  4. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, red onion, and crumbled feta. Pour the dressing over the top and toss gently until every noodle is glossy. Fold in the fresh basil and parsley at the end.