Ingredients:

  • 12 oz (340 g) rotini pasta
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (150 g) cucumber, diced
  • 1 bell pepper (red or yellow), diced
  • ½ cup (75 g) red onion, finely chopped
  • ½ cup (75 g) black olives, sliced
  • ½ cup (30 g) fresh parsley, chopped
  • ½ cup (30 g) feta cheese, crumbled (optional)
  • ½ cup (120 ml) extra virgin olive oil
  • ¼ cup (60 ml) red wine vinegar
  • 1 teaspoon (5 g) dried oregano
  • 1 teaspoon (5 g) garlic powder
  • ½ teaspoon (2.5 g) salt, or to taste
  • ¼ teaspoon (1 g) black pepper, or to taste

Instructions:

  1. Boil salted water in a large pot.
  2. Add rotini pasta and cook according to package instructions until al dente.
  3. Drain pasta and rinse under cold water to cool.
  4. While pasta cooks, chop cherry tomatoes, cucumber, bell pepper, and red onion.
  5. Slice olives and chop parsley.
  6. In a mixing bowl or jar, combine olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper.
  7. Whisk or shake vigorously to emulsify.
  8. In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley.
  9. Pour dressing over the salad and toss to combine evenly.
  10. Cover salad and refrigerate for at least 30 minutes to allow flavors to meld.
  11. Before serving, give the salad a gentle toss and sprinkle with feta cheese, if using.