Ingredients:

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

Instructions:

  1. Boil a large pot of salted water. Add the pasta and cook until al dente (usually 1 minute less than the package directions). Drain the pasta in a colander.
  2. While the pasta is still steaming, return it to the pot and stir in 1/4 of the prepared dressing to allow the noodles to absorb the flavor.
  3. While the pasta cools slightly, chop the bell peppers, cucumbers, and onions. Combine these vegetables, the olives, and crumbled feta in a large mixing bowl.
  4. Add the pre-seasoned pasta to the bowl of vegetables. Pour the remaining dressing over the top.
  5. Toss gently with a large spoon until the noodles are glossy and the vegetables are evenly coated. Garnish with fresh parsley.