Ingredients:

  • 1 lb whole grain rotini pasta
  • 1 tbsp salt
  • 1 cup red onion, finely diced
  • 2 cups English cucumber, diced
  • 2 cups grape tomatoes, halved
  • 1 cup red bell pepper, diced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives, sliced

Instructions:

  1. Dice the red onion and place it in a bowl of ice water for 10 minutes to neutralize the harsh flavor.
  2. While the onions soak, chop the cucumber, tomatoes, and bell peppers.
  3. Drain the red onions thoroughly and pat dry with a paper towel.
  4. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, then drain immediately.
  5. Rinse the pasta under cold running water until chilled to the touch to prevent clumping.
  6. In a large mixing bowl, combine the chilled pasta, soaked red onions, cucumber, tomatoes, peppers, and parsley.
  7. Whisk together the extra virgin olive oil, red wine vinegar, garlic powder, dried oregano, salt, and black pepper until emulsified.
  8. Pour the dressing over the pasta and vegetable mixture and toss gently to coat.
  9. Fold in the crumbled feta cheese and sliced Kalamata olives.