Ingredients:

  • 16 oz Rotini or Fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1/2 cup red onion, finely diced
  • 1 cup bell pepper, diced
  • 1/2 cup black olives, sliced
  • 1/2 cup feta or mozzarella pearls
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp honey

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 1 minute past the al dente stage. Drain immediately and rinse under cold running water until the pasta is completely chilled to the touch.
  2. Dice the cherry tomatoes, English cucumber, red onion, and bell pepper into uniform, bite-sized pieces.
  3. Place the chopped vegetables and cheese pearls into a large mixing bowl.
  4. In a small whisk or mason jar, emulsify the olive oil, red wine vinegar, lemon juice, garlic powder, dried oregano, salt, black pepper, and honey.
  5. Pour one-third of the dressing over the rinsed, damp pasta and toss to coat.
  6. Add the prepared vegetable mixture to the pasta bowl and toss to combine.
  7. Chill the salad in the refrigerator for 1 hour to allow flavors to marry.
  8. Just before serving, pour in the remaining dressing and toss once more for a glossy finish.