Ingredients:

  • 16 oz rotini pasta
  • 1 tbsp salt
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 1/2 cup feta cheese pearls
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp honey

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions for al dente.
  2. Drain the pasta into a colander and immediately rinse under cold running water until the noodles feel cool to the touch.
  3. Dice cucumbers, red bell peppers, and red onions into uniform 1/4 inch cubes. Place chopped vegetables, feta cheese, and sliced black olives into a large mixing bowl.
  4. Whisk together olive oil, red wine vinegar, garlic powder, dried oregano, salt, black pepper, and honey until emulsified.
  5. Pour half of the dressing over the cooled pasta, then add the vegetable and cheese mixture. Toss gently until coated.
  6. Pour the remaining dressing over the salad, stir one last time, and chill in the refrigerator for 1 hour before serving.