Ingredients:

  • 12 oz Short Pasta (Rotini, Penne, or Fusilli)
  • 1 pint Cherry or Grape Tomatoes, halved
  • 1 large English Cucumber, diced
  • 1/2 small Red Onion, finely diced
  • 1 large Red Bell Pepper, diced
  • 1 cup Kalamata Olives, pitted and halved
  • 8 oz Feta Cheese, cubed (block preferred)
  • 1/2 cup Fresh Parsley, roughly chopped
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 2 tsp Dried Oregano
  • 2 cloves Garlic, minced
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper, freshly ground

Instructions:

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until firm al dente. Drain immediately, then rinse the pasta thoroughly under cold running water to stop the cooking and remove excess starch. Transfer the cooled pasta to a large mixing bowl.
  2. Prepare the Vegetables: Dice the cucumber, red bell pepper, and tomatoes. Finely dice the red onion. Add all the prepped vegetables and the Kalamata olives to the bowl with the cooled pasta.
  3. Whisk the Vinaigrette: In a small bowl or jar, whisk together the olive oil, red wine vinegar, fresh lemon juice, and Dijon mustard. Stir in the minced garlic, dried oregano, salt, and freshly ground black pepper. Whisk vigorously for 30 seconds to fully combine and slightly emulsify the dressing. Taste and adjust seasoning as needed.
  4. Assemble and Chill: Pour about three-quarters of the vinaigrette over the pasta and vegetable mixture. Toss gently but thoroughly until everything is evenly coated. Gently fold in the cubed feta cheese and the chopped fresh parsley. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 4 hours, allowing the flavors to marry.
  5. Final Toss and Serve: Just before serving, remove the salad from the fridge and give it a good toss. The pasta will have absorbed some dressing, so add the remaining reserved dressing to refresh the moisture and seasoning. Adjust salt and pepper one last time and serve immediately.