Ingredients:

  • 12 ounces Short Pasta (e.g., Rotini, Fusilli, Penne)
  • 2 tablespoons Kosher Salt (for water)
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Dried Oregano
  • 1 large clove Garlic, finely minced
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Black Pepper, freshly cracked
  • 1/2 teaspoon Caster Sugar (Optional)
  • 1 pint Cherry or Grape Tomatoes, halved
  • 1 large English Cucumber, seeded and diced
  • 1/2 medium Red Onion, very finely diced
  • 1 large Bell Pepper (Red or Yellow), diced
  • 4 ounces Feta Cheese, crumbled
  • 1/4 cup Fresh Parsley, chopped finely

Instructions:

  1. Cook the Pasta: Bring a large stockpot of water to a rolling boil and add 2 tablespoons of salt. Add the pasta and cook until al dente (having a slight bite left) according to package directions.
  2. Shock and Drain: Immediately drain the hot pasta into a colander. Run it under very cold tap water for 1–2 minutes, shaking well. This stops the cooking process and prevents clumping. Ensure the pasta is thoroughly drained and transfer it to a large mixing bowl.
  3. Make the Vinaigrette: In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, pepper, and sugar (if using). Whisk vigorously or shake the jar until the mixture is well-emulsified.
  4. Combine Mix-ins: Dice and chop all the vegetables (tomatoes, cucumber, onion, pepper). Add the prepared vegetables, crumbled Feta, and chopped fresh parsley to the bowl with the cooled pasta.
  5. Dress the Salad: Pour about three-quarters of the prepared vinaigrette over the pasta and vegetables. Toss gently but thoroughly until everything is evenly coated. Taste and adjust seasoning as necessary.
  6. Chill: Cover the mixing bowl and refrigerate for a minimum of 30 minutes, or ideally 1 hour. This allows the pasta to fully absorb the dressing and marry the flavors.
  7. Serve: Just before serving, take the salad out of the fridge, give it a final toss, and add the remaining reserved vinaigrette (or a splash of fresh olive oil/vinegar) if the salad looks dry. Serve chilled.