Ingredients:

  • 16 oz rotini pasta
  • 1 tbsp salt
  • 1 large English cucumber, diced
  • 1 large red bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp honey

Instructions:

  1. Cook the pasta in salted water according to package directions until al dente. Immediately drain and rinse with cold water to stop the cooking process.
  2. Dice the cucumber and bell peppers into uniform 1/2-inch cubes and finely mince the red onion.
  3. Whisk together the olive oil, red wine vinegar, minced garlic, oregano, salt, pepper, and honey until the dressing is smooth and emulsified.
  4. Combine the cooled pasta and diced vegetables in a large mixing bowl.
  5. Pour the dressing over the mixture and fold gently using a spatula until the pasta is fully glazed and vegetables are evenly distributed.