Ingredients:

  • 16 oz (450g) Rotini or Fusilli pasta
  • 1 tbsp (15g) Salt
  • 1 cup (150g) Red bell pepper, finely diced
  • 1 cup (150g) Cucumber, quartered and sliced
  • 1/2 cup (75g) Red onion, finely diced
  • 1/2 cup (90g) Black olives, sliced
  • 1/2 cup (120ml) Extra virgin olive oil
  • 1/4 cup (60ml) Red wine vinegar
  • 1 clove (5g) Garlic, minced
  • 1 tsp (2g) Dried oregano
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1/4 cup (30g) Feta cheese or Mini Mozzarella pearls

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add pasta and cook for 1 minute less than the package directions for al dente.
  3. Drain the pasta and immediately rinse under cold running water until the noodles are completely chilled to remove excess starch.
  4. In a small jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper until emulsified.
  5. In a large mixing bowl, combine the diced bell pepper, cucumber, red onion, and olives.
  6. Pour half of the dressing over the vegetables and toss to coat.
  7. Add the chilled pasta and the cheese to the vegetable mixture.
  8. Pour the remaining dressing over the top and toss thoroughly until noodles are glossy.
  9. Cover and refrigerate for at least 2 hours before serving.