Ingredients:

  • 1 lb (450 g) Rotini, Fusilli, or Farfalle pasta
  • 1 Tbsp (15 ml) Coarse Sea Salt (for boiling water)
  • 1 pint (300 g) Cherry or Grape Tomatoes, halved
  • 1 large (300 g) English Cucumber, seeded and diced into ½-inch pieces
  • 1 medium (150 g) Red Onion, finely diced
  • 1 medium (150 g) Yellow Bell Pepper, cored and diced into ½-inch pieces
  • 8 oz (225 g) Feta Cheese, drained and cubed or crumbled
  • ½ cup (100 g) Kalamata Olives, pitted and halved
  • ½ cup (120 ml) Extra Virgin Olive Oil (EVOO)
  • ¼ cup (60 ml) Freshly Squeezed Lemon Juice
  • 2 Tbsp (30 ml) Red Wine Vinegar
  • 2 cloves Garlic, minced finely
  • 1 Tbsp (15 g) Dijon Mustard
  • 2 Tbsp Fresh Dill, finely chopped
  • 2 Tbsp Fresh Flat-Leaf Parsley, finely chopped
  • 1 tsp Dried Oregano
  • ¾ tsp Coarse Sea Salt (for dressing)
  • ½ tsp Freshly Ground Black Pepper

Instructions:

  1. Bring a large pot of water, seasoned with 1 Tbsp of salt, to a boil. Add the pasta and cook until perfectly al dente (usually 8–10 minutes). Immediately drain the pasta in a colander. Rinse the hot pasta thoroughly under cold running water for 1 minute until completely cool. This removes excess starch and prevents gumminess. Transfer the cooled pasta to a large mixing bowl.
  2. In a small bowl, combine the EVOO, lemon juice, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and pepper. Vigorously whisk until the mixture slightly thickens and emulsifies. Stir in the fresh dill and parsley. The dressing should taste slightly bold.
  3. Dice all prepared vegetables (tomatoes, cucumber, red onion, bell pepper) into uniform pieces. Add these, along with the halved olives and cubed feta, to the bowl with the cooled pasta. Pour about two-thirds of the lemon-herb dressing over the mixture, reserving the rest. Gently toss the salad until all components are evenly coated.
  4. Cover the bowl tightly and refrigerate for a minimum of 30 minutes, or ideally 2 hours, allowing the flavors to deepen. Just before serving, give the salad a final toss, adding the remaining reserved dressing if the pasta salad appears dry. Serve chilled.