Pasta Salad: Meal Prep Friendly in 25 Minutes

Instructions:

1. Bring a large pot of water to a rolling boil and add 30g of sea salt.
2. Cook the 450g of rotini pasta for 8 to 9 minutes, or until firm to the bite (al dente). Do not overcook; the pasta will soften slightly as it marinates.
3. In a large bowl, whisk together the 60ml red wine vinegar, 5ml Dijon, and 2 cloves of minced garlic. Let it sit for 5 minutes until the garlic scent mellows.
4. Slowly stream in the 120ml olive oil while whisking constantly until the liquid is thick and opaque. Stir in the 15ml lemon juice, 15ml oregano, and 2.5ml red pepper flakes.
5. Drain the pasta. Do NOT rinse. Let the pasta sit in the colander for exactly 60 seconds to steam off excess moisture until the noodles look matte rather than shiny.
6. Add the warm pasta to the bowl with ONLY HALF of your dressing. Toss thoroughly. Note: The heat pulls the dressing into the pasta, creating a flavor base.
7. Spread the partially dressed pasta on a baking sheet or leave it in the bowl to reach room temperature. Note: Adding vegetables to hot pasta will wilt them and make the salad watery.
8. Slice your tomatoes, cucumbers, onions, and peppers. Halve the olives.
9. Once the pasta is cool, add all the vegetables, the 170g of feta, and the remaining dressing. Toss until every crevice of the rotini is coated.
10. Fold in the chopped parsley. Let the salad sit for at least 30 minutes before serving until the flavors have fully married.