Ingredients:

  • 1 pound (450 grams) Short Pasta Shape (Rotini, Fusilli, or Penne)
  • 1 Tbsp Kosher Salt (for cooking water)
  • 1 tsp Olive Oil (for tossing pasta)
  • 1/2 cup (120 ml) Extra Virgin Olive Oil (for vinaigrette)
  • 1/4 cup (60 ml) Balsamic Vinegar
  • 1 Tbsp (15 ml) Dijon Mustard
  • 2 cloves Garlic, finely minced or grated
  • 1 tsp Dried Oregano
  • 1 tsp Honey or Granulated Sugar
  • 1/2 tsp Black Pepper, freshly cracked
  • Salt, to taste
  • 12 oz jar (340 grams) Roasted Red Peppers, drained and chopped
  • 1/2 cup (85 grams) Pitted Kalamata Olives, halved
  • 1 pint (350 grams) Cherry Tomatoes, halved
  • 1/2 medium Red Onion, finely diced
  • 4 oz (115 grams) Feta Cheese, cubed or crumbled
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Cook and Chill the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta. Cook according to package directions, subtracting 1 minute from the recommended cooking time (al dente is crucial). Drain immediately. Rinse thoroughly under cold water until completely cool. Transfer the cooled pasta to the large mixing bowl and toss with 1 teaspoon of olive oil to prevent clumping.
  2. Prepare the Vinaigrette: In a small jar or measuring jug, combine the balsamic vinegar, Dijon mustard, minced garlic, oregano, honey/sugar, and a pinch of salt and pepper. Slowly stream in the olive oil while whisking vigorously until the dressing is emulsified and slightly thickened. Taste and adjust seasoning.
  3. Prep the Salad Components: Dice the red onion finely. Halve the cherry tomatoes and slice the olives. Drain and chop the roasted red peppers. Add all the chopped vegetables and the cubed Feta cheese to the mixing bowl with the cooled pasta.
  4. Assemble and Chill: Pour about three-quarters of the vinaigrette over the pasta and vegetable mixture. Toss everything well, ensuring the pasta is evenly coated. Cover the bowl tightly and refrigerate for a minimum of 30 minutes, or ideally 2-3 hours, allowing the pasta to fully absorb the dressing flavors.
  5. Final Touches and Serving: Just before serving, take the salad out of the fridge and stir well. Taste for seasoning and adjust with a final sprinkle of salt, pepper, or the remaining vinaigrette if needed. Stir in the fresh chopped parsley and serve immediately.