Ingredients:

  • 1 pound Short Pasta (Rotini or Farfalle, bronze-cut preferred)
  • 2 tablespoons Coarse Sea Salt (for boiling water)
  • ¾ cup Extra Virgin Olive Oil
  • ¼ cup Red Wine Vinegar
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Granulated Sugar or Honey
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Dried Basil
  • 2 cloves Garlic, minced or grated
  • Salt and Black Pepper, to taste (start with 1 tsp salt, ½ tsp pepper)
  • 1 medium English Cucumber, diced
  • 1 large Red Bell Pepper, diced finely
  • ½ small Red Onion, finely minced
  • 1 pint Cherry or Grape Tomatoes, halved
  • ½ cup Kalamata Olives, pitted and halved
  • 6 ounces Feta Cheese, crumbled or cubed
  • ¼ cup Fresh Parsley, chopped finely

Instructions:

  1. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook strictly according to the package directions, ensuring it remains al dente (firm to the bite).
  2. Rinse and Cool: Immediately drain the pasta. Rinse thoroughly with cold running water to stop the cooking process and remove excess starch. Drain well and set aside in the large mixing bowl.
  3. Prepare the Vinaigrette: In a jar or small bowl, combine all Vinaigrette ingredients (Olive Oil, Vinegar, Lemon Juice, Mustard, Sugar, Herbs, Garlic, Salt/Pepper). Shake vigorously or whisk until emulsified and slightly thickened. Taste and adjust seasoning.
  4. Mellow the Onion: If using red onion, place the minced pieces in a small bowl of ice water for 5 minutes while chopping other vegetables. Drain and pat dry; this removes the harsh, raw edge.
  5. Chop and Combine: Add the diced cucumber, bell pepper, prepared red onion, halved tomatoes, olives, and feta to the large mixing bowl with the cooled pasta.
  6. Dress in Stages: Pour about two-thirds (2/3) of the prepared Vinaigrette over the pasta and vegetable mixture. Toss gently but thoroughly until everything is evenly coated. This allows the pasta to absorb flavour during the chilling phase.
  7. The Chill: Cover the bowl tightly and refrigerate for a minimum of 30 minutes, or ideally 2–4 hours. This chilling period is non-negotiable for flavour development.
  8. Re-Assess and Season: Just before serving, remove the salad from the fridge. The pasta will have soaked up the dressing. Add the remaining Vinaigrette and toss again.
  9. Final Flourish: Stir in the fresh chopped parsley. Taste one last time and add a pinch more salt or pepper if needed. Serve chilled.