Ingredients:

  • 8 oz fusilli pasta
  • 1/4 cup olive juice
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup black olives, pitted and sliced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup feta cheese, crumbled
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
  2. In a small bowl, whisk together the olive juice, extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
  3. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, black olives, red onion, and feta cheese. Toss to mix.
  4. Pour the olive juice dressing over the pasta salad. Toss gently to coat all ingredients with the dressing. Adjust with more olive juice or olive oil if desired.
  5. Chill the pasta salad in the refrigerator for at least 15 minutes before serving. Garnish with chopped parsley and lemon wedges if using.