Ingredients:

  • 12 ounces short pasta (Rotini, Penne, or Farfalle)
  • 1 tablespoon Kosher Salt (for pasta water)
  • ½ cup Extra Virgin Olive Oil
  • ¼ cup Fresh Lemon Juice
  • 2 tablespoons Red Wine Vinegar
  • 1 teaspoon Dried Oregano
  • 2 cloves Garlic, finely minced
  • ½ teaspoon Kosher Salt (for dressing)
  • ¼ teaspoon Freshly Ground Black Pepper
  • 1 large English Cucumber, quartered and sliced
  • 1 pint Cherry or Grape Tomatoes, halved
  • 1 cup Kalamata Olives, pitted and halved
  • 4 ounces Feta Cheese, cubed or crumbled
  • ½ cup Red Onion, thinly sliced or finely diced
  • ¼ cup Fresh Parsley, chopped

Instructions:

  1. Boil pasta in salted water according to package directions until al dente. Drain the pasta and immediately rinse thoroughly with cold water to stop the cooking process. Set aside to cool completely.
  2. Prepare the Vinaigrette: In a small bowl, combine the olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and pepper. Whisk vigorously until the mixture is emulsified. Taste and adjust seasoning.
  3. Prep Components: Quarter and slice the cucumber, halve the tomatoes, slice the olives, and cube the feta. If using red onion, soak the slices in cold water for 5 minutes, then drain thoroughly.
  4. Combine Salad Base: In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, olives, and drained red onion.
  5. Dress the Salad: Pour approximately two-thirds of the prepared vinaigrette over the pasta and vegetables. Toss gently until all components are lightly coated.
  6. Add Cheese and Herbs: Gently fold in the feta cheese and chopped fresh parsley.
  7. Chill for Flavor Integration: Cover the bowl and refrigerate for a minimum of 1 hour (ideally 4 hours or overnight) to allow the pasta to absorb the dressing flavors.
  8. Final Adjustments and Serve: Just before serving, remove the salad from the fridge. Give it a final toss and add the remaining vinaigrette if the pasta appears dry. Adjust salt and pepper as needed.