Ingredients:

  • 12 oz Short pasta (Rotini, Fusilli, Farfalle, or medium Shells)
  • 2 tsp Coarse sea salt (for boiling water)
  • ¾ cup Extra virgin olive oil
  • ¼ cup Freshly squeezed lemon juice (about 2 lemons)
  • 2 tbsp Red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 cloves Garlic, minced finely
  • 2 tbsp Fresh parsley, finely chopped
  • 1 tbsp Fresh oregano or basil, finely chopped
  • ½ tsp Black pepper, freshly ground
  • ½ tsp Kosher salt
  • 1 cup Cherry or grape tomatoes, halved
  • 1 large Cucumber (English or seedless variety), diced
  • 1 medium Red bell pepper, diced
  • ½ cup Red onion, very finely minced
  • 1 cup Pitted Kalamata olives, halved
  • 1 cup Feta cheese, cubed, or small Bocconcini (mini fresh mozzarella balls)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, aiming for firm al dente (usually 8–10 minutes).
  2. Immediately drain the pasta. Rinse thoroughly under cold running water for 1–2 minutes until the pasta is completely cold to the touch. This stops the cooking process and prevents stickiness. Drain well while you prepare the dressing.
  3. Prepare the Vinaigrette: In a small bowl, combine the lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in the olive oil while constantly whisking vigorously until the dressing thickens slightly and emulsifies. Stir in the fresh parsley and oregano/basil. Adjust seasoning to taste.
  4. Prep all components: Dice all vegetables (tomatoes, cucumber, pepper, onion) and gather the olives and cheese. Place the cooled pasta and all the prepped salad components into a large mixing bowl.
  5. Pour about ¾ of the vinaigrette over the pasta and vegetables. Toss gently using a spatula or two wooden spoons until everything is evenly coated.
  6. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. This chilling time allows the pasta to fully absorb the dressing and the flavors to meld.
  7. Before serving, pull the salad out of the fridge. Give it a final toss. If the pasta seems dry, add the remaining vinaigrette. Transfer to a serving platter and serve.