Ingredients:

  • 1 pound short-cut pasta (rotini, fusilli, or penne)
  • 2 Tbsp Kosher Salt (for water)
  • 1 tsp Extra Virgin Olive Oil (EVOO)
  • 1/2 cup high quality Extra Virgin Olive Oil (for vinaigrette)
  • 1/4 cup fresh lemon juice
  • 2 Tbsp Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 large clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt and freshly ground black pepper, to taste
  • 1 pint cherry or grape tomatoes, halved
  • 1 cup English cucumber, diced
  • 1 medium red bell pepper, diced
  • 1/4 cup red onion, finely minced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 4 oz Feta cheese, crumbled or cubed
  • 1/4 cup fresh flat-leaf parsley, chopped

Instructions:

  1. Boil the Pasta: Bring heavily salted water to a rolling boil. Add the pasta and cook for one minute less than the package directions indicate (al dente).
  2. Drain and Rinse: Immediately drain the pasta in a colander. Run cold water over the pasta for 30–60 seconds while tossing it. This stops the cooking process and prevents sticking. Toss the rinsed, cooled pasta immediately with 1 tsp of olive oil and transfer to a large mixing bowl.
  3. Whisk the Vinaigrette: In a small jar or bowl, combine the 1/2 cup EVOO, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, salt, and pepper. Shake vigorously or whisk until the dressing is slightly thickened and emulsified. Taste and adjust seasoning.
  4. Dress the Warm Pasta: Pour half of the finished vinaigrette over the cooled, still-damp pasta in the large bowl. Toss gently to ensure every piece is thoroughly coated. This creates the flavor backbone.
  5. Combine and Chill: Add the prepped vegetables (tomatoes, cucumber, peppers, onions), Feta cheese, olives, and fresh parsley to the pasta bowl. Pour the remaining vinaigrette over the salad. Toss very gently but thoroughly.
  6. Refrigerate: Cover the bowl tightly and refrigerate for a minimum of 30 minutes, or ideally 2 hours, allowing the pasta to fully absorb the liquid and the flavors to meld.
  7. Adjust and Serve: Just before serving, taste the salad. If it seems dry or the flavors have dulled, add an extra splash of olive oil or lemon juice and a final grind of black pepper. Transfer to a serving platter and enjoy this perfect Pasta Salad.