Ingredients:

  • 1 pound (450g) rotini pasta, penne, or farfalle
  • Water for boiling
  • 1 tablespoon (15ml) salt
  • 1 red bell pepper, diced (about 1 cup/150g)
  • 1 yellow bell pepper, diced (about 1 cup/150g)
  • 1/2 red onion, thinly sliced (about 1/2 cup/75g)
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1 cucumber, peeled, seeded, and diced (about 1 cup/150g)
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) Dijon mustard
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (30g) crumbled feta cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and rinse with cold water to stop cooking.
  2. While the pasta is cooking, dice the bell peppers, slice the red onion, halve the cherry tomatoes, halve the olives, and dice the cucumber.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper.
  4. In a large mixing bowl, combine the cooked pasta, diced vegetables, and dressing. Toss gently to coat.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Before serving, garnish with fresh parsley and crumbled feta cheese, if desired.