Ingredients:

  • 1 lb rotini or fusilli pasta
  • 1 tbsp salt
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup english cucumber, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package instructions until it is al dente. Note: Overcooked pasta will disintegrate when tossed.
  2. Immediately drain the pasta into a colander and rinse under cold running water until the noodles feel chilled to the touch. Note: This stops the starch from sticking.
  3. While the pasta boils, chop the cherry tomatoes, english cucumber, and red onion. Place them directly into a large mixing bowl.
  4. In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until the mixture looks thickened and emulsified.
  5. Add the chilled pasta to the mixing bowl with the vegetables.
  6. Pour the dressing over the top and toss gently until every spiral is coated in oil.
  7. Fold in the crumbled feta cheese and chopped fresh parsley last until just combined. Note: This prevents the feta from smearing and turning the salad cloudy.
  8. Let the salad sit for 10 minutes before serving to let the flavors meld.