Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried Greek oregano
  • 1/2 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 lb rotini pasta
  • 1 cup English cucumber, quartered and sliced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup green bell pepper, chopped
  • 6 oz feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Cook the pasta in heavily salted boiling water for 1 minute less than the package instructions to achieve al dente texture. Drain well; do not rinse, as the surface starch helps the dressing adhere.
  2. In a small glass jar or bowl, combine the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper. Whisk or shake vigorously until emulsified.
  3. Place the warm pasta in a large mixing bowl and drizzle with half of the prepared dressing. Let sit for 5 minutes to allow the pasta to absorb the flavors.
  4. Add the cucumber, cherry tomatoes, red onion, Kalamata olives, green bell pepper, feta cheese, and fresh parsley to the bowl. Pour the remaining dressing over the salad and toss thoroughly to combine.