Ingredients:
- 16 oz rotini pasta (or penne/bowties)
- 8 oz feta cheese, cubed (preferably block feta in brine)
- 1 cup pitted Kalamata olives
- 2 cups cherry or grape tomatoes, halved
- 1 large English cucumber, chopped
- 1 large red bell pepper, chopped
- 1/2 medium red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/3 cup high-quality olive oil
- 1/4 cup red wine vinegar
- 1 Tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- 1 tsp sea salt (divided)
- 1/2 tsp black pepper
Instructions:
- Boil the Pasta: Bring a massive pot of water to a rolling boil. Salt it generously. Add the 16 oz of pasta (rotini, penne, or bowties) and cook until truly al dente, about 8–10 minutes.
- Shock and Cool: Drain the pasta immediately into a colander. Rinse it aggressively under cold running water until the pasta is completely cooled to the touch. This stops the cooking process and prevents the starch from making the pasta gummy.
- Prep Time Magic: While the pasta is cooking (PT10M), chop your vegetables: halve the tomatoes, chop the cucumber and bell pepper, and slice the red onion thinly. Toss the vegetables, pitted Kalamata olives, and cubed feta into a large mixing bowl.
- Emulsify the Dressing: In a jar with a tight lid, combine the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, Dijon mustard, and the initial seasoning of salt and pepper. Shake it aggressively for about 30 seconds until the mixture is slightly thick and creamy (emulsified).
- Assemble and Toss: Add the cold, drained pasta to the bowl with the vegetables and feta. Pour the entire Greek Pasta Salad Dressing over the top. Toss gently but thoroughly until every piece of pasta is glistening and coated.
- Rest and Serve: While the salad is ready immediately, resting it for 30 minutes in the fridge lets the pasta absorb the vibrant dressing. Just before serving, taste it again and adjust seasoning if necessary. Serve slightly chilled or at room temperature.