Ingredients:

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

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1-2 minutes less than the package directions.
  2. Drain pasta immediately and rinse under cold running water until completely chilled. Toss with 1 tbsp of olive oil.
  3. In a jar or bowl, whisk together 1/2 cup olive oil, red wine vinegar, lemon juice, garlic powder, oregano, and black pepper until emulsified.
  4. Stir the grated Parmesan cheese into the dressing until the mixture is smooth and creamy.
  5. In a large mixing bowl, combine the chilled pasta, cherry tomatoes, cucumber, red onion, red bell pepper, and black olives.
  6. Pour the dressing over the pasta mixture and fold gently with a spatula. Stir in the fresh parsley last.
  7. Chill the salad for 1 hour before serving.