Ingredients:

  • 1 lb Rotini or Fusilli pasta
  • 1 tbsp salt
  • 3/4 cup sun-dried tomatoes in oil, drained and chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup red onion, finely diced
  • 1 cup English cucumber, diced
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/4 cup reserved oil from the sun-dried tomato jar
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil.
  2. Add the pasta and cook until al dente (usually 1 minute less than the package instructions).
  3. Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process and prevent sticking.
  4. In a small bowl or jar, combine the reserved tomato oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper.
  5. Whisk vigorously or shake until the mixture is emulsified and looks glossy.
  6. In the large mixing bowl, combine the cooled pasta, chopped sun-dried tomatoes, olives, red onion, and cucumber.
  7. Pour the dressing over the mixture and toss until every spiral of pasta is coated.
  8. Gently fold in the crumbled feta and fresh basil at the very end.