Ingredients:

  • 1 pound Short Pasta (Fusilli or Rotini)
  • 1 tablespoon Coarse Sea Salt
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lemon Juice
  • 2 tablespoons Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 large clove Garlic, finely minced
  • 1 teaspoon Dried Oregano
  • 2 tablespoons Fresh Basil, finely chopped
  • 1 teaspoon Salt (Kosher or Sea)
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1 pint Cherry or Grape Tomatoes, halved
  • 1/2 medium English Cucumber, diced
  • 1 medium Red Bell Pepper, diced small
  • 1/4 small Red Onion, very finely diced
  • 1/2 cup Kalamata Olives, pitted and halved
  • 4 ounces Feta Cheese, crumbled

Instructions:

  1. Combine Wet Ingredients: In a small bowl, combine the olive oil, lemon juice, and red wine vinegar.
  2. Emulsify: Add the Dijon mustard, minced garlic, dried oregano, salt, and pepper. Vigorously whisk the mixture until it thickens slightly and emulsifies into a creamy texture.
  3. Rest: Stir in the fresh basil. Set the vinaigrette aside to allow the flavours to deepen while you prepare the other components.
  4. Boil Water: Bring the salted water in the stockpot to a rolling boil.
  5. Cook Pasta: Add the pasta and cook strictly according to package directions, aiming for a firm al dente. Overcooked pasta makes for a sad salad.
  6. Rinse and Stop Cooking: Immediately drain the cooked pasta in a colander. Crucially, rinse the pasta thoroughly under cold running water. This stops the cooking process and washes off the surface starch.
  7. Drain Well: Shake the colander vigorously to remove as much water as possible. Transfer the cooled, drained pasta immediately to the large mixing bowl.
  8. Dress While Cooling: Pour about two-thirds of the prepared vinaigrette over the still-slightly-warm pasta. Toss until evenly coated. The warmth helps the pasta absorb the initial burst of flavour.
  9. Prepare Add-ins: Dice all the vegetables (tomatoes, cucumber, pepper, onion) and add them to the pasta bowl, along with the halved olives.
  10. Mix Gently: Toss the pasta and vegetables together gently but thoroughly.
  11. Add Feta: Gently fold in the crumbled feta cheese.
  12. Initial Seasoning Check: Taste the salad. Add more salt, pepper, or lemon juice if needed.
  13. Chill and Marinate: Cover the bowl with cling film and refrigerate for a minimum of 30 minutes, allowing the flavours to marry and the salad to chill completely.
  14. Final Dress and Serve: Before serving, drizzle the remaining vinaigrette over the salad. Give it a final, quick toss and adjust seasoning one last time.