Ingredients:

  • 1 pound (450g) rotini pasta (or penne, farfalle)
  • Water for cooking pasta
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) salt for pasta water
  • 1 pint (about 500g) cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, and diced
  • 1 red bell pepper, seeded and diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 4 ounces (115g) feta cheese, crumbled
  • 1/4 cup (packed) fresh basil leaves, chopped
  • 1/4 cup (packed) fresh parsley, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain well and rinse with cold water. Toss with olive oil.
  2. While the pasta is cooking, chop all the vegetables (tomatoes, cucumber, bell pepper, red onion, olives).
  3. In a small bowl (or jar), whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  4. In a large mixing bowl, combine the cooked pasta, chopped vegetables, feta cheese, basil, and parsley.
  5. Pour the dressing over the pasta salad and toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Serve chilled and enjoy!