Ingredients:

  • 1 lb Rotini pasta
  • 1 tbsp olive oil
  • 1 cup English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 6 oz feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package instructions for al dente. Drain in a colander and immediately toss with 1 tablespoon of olive oil. Let it cool for 5-10 minutes.
  2. In a small bowl or mason jar, combine the extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper. Whisk vigorously or shake until the mixture is emulsified.
  3. Transfer the warm pasta to a large mixing bowl. Drizzle about 3 tablespoons of the dressing over the pasta and toss to coat.
  4. Add the diced cucumbers, cherry tomatoes, red onion, and olives to the bowl. Pour the remaining dressing over the top and toss gently.
  5. Fold in the crumbled feta and fresh parsley, mixing carefully to keep the feta in distinct chunks.