Ingredients:

  • 1 lb (450g) rotini or fusilli pasta
  • 1 cup (150g) English cucumber, diced
  • 2 cups (300g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 3/4 cup (110g) Kalamata olives, pitted and sliced
  • 1 cup (150g) feta cheese, crumbled
  • 1 cup (150g) green bell pepper, diced
  • 1/2 cup (120ml) extra virgin olive oil
  • 3 tbsp (45ml) red wine vinegar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1.5g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Cook the pasta in salted water according to package directions until al dente. Drain well and let cool for 5 minutes.
  2. In a small jar or bowl, combine olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper. Whisk vigorously or shake until emulsified.
  3. In a large mixing bowl, combine the cooled pasta with diced cucumbers, cherry tomatoes, red onion, green bell pepper, and Kalamata olives.
  4. Pour the dressing over the pasta and vegetable mixture and toss gently to coat.
  5. Fold in the crumbled feta cheese last to ensure the cheese maintains its texture.