Ingredients:

  • 8 oz short pasta (Rotini, Fusilli, or Farfalle)
  • 1 tsp salt
  • 1 large English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 0.5 red onion, thinly sliced
  • 0.5 cup Kalamata olives, pitted and halved
  • 4 oz feta cheese, crumbled
  • 0.33 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 0.5 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for one minute less than package directions. Drain and rinse immediately under cold running water until cool.
  2. In a large mixing bowl or mason jar, combine the extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, and black pepper. Whisk or shake vigorously until emulsified and opaque.
  3. Add the cooled pasta, diced cucumbers, halved cherry tomatoes, sliced red onions, and Kalamata olives to the dressing bowl. Fold thoroughly to ensure even distribution.
  4. Gently fold in the crumbled feta cheese right before serving to maintain its texture and prevent clouding the dressing.