Ingredients:

  • 1 lb (454g) dried rotini or fusilli pasta
  • 2 cups (300g) English cucumber, quartered and sliced
  • 1 pint (250g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, thinly sliced into half-moons
  • 1/2 cup (65g) Kalamata olives, pitted and halved
  • 1/2 cup (60g) green bell pepper, diced
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/3 cup (80ml) red wine vinegar
  • 1 tsp (5g) Dijon mustard
  • 2 cloves garlic, minced
  • 1 tbsp (3g) dried oregano
  • 1 tbsp (15ml) feta cheese brine
  • 6 oz (170g) feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • Salt and cracked black pepper to taste

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Cook 1 lb of rotini in salted water until it reaches a firm al dente. Note: It will soften slightly as it absorbs the dressing later.
  2. Drain and cool. Spread the pasta on a large baking sheet. Note: This prevents it from steaming and becoming mushy in the bowl.
  3. Macerate the onions. Place 1/2 cup of sliced red onions in the 1/3 cup of red wine vinegar. until they turn bright pink.
  4. Prepare the vegetables. Quarter and slice 2 cups of cucumber and halve 1 pint of cherry tomatoes.
  5. Whisk the dressing. Combine the vinegar (and onions), 1/2 cup olive oil, 1 tsp Dijon, 2 minced garlic cloves, 1 tbsp oregano, and 1 tbsp feta brine.
  6. Combine the base. Place the cooled pasta, cucumber, tomatoes, 1/2 cup bell pepper, and 1/2 cup olives in a large bowl.
  7. Dress the salad. Pour the vinaigrette over the ingredients and toss gently. until every spiral is glistening.
  8. Add the cheese. Fold in 6 oz of crumbled feta and 1/4 cup chopped parsley.
  9. Season and rest. Add salt and pepper to taste, then let it sit for 20 minutes. until the flavors 'marry' together.
  10. Final toss. Give it one last gentle stir before serving to redistribute the dressing that may have settled.