Ingredients:

  • 12 oz (340 g) Short-cut pasta (Fusilli or Rotini)
  • 1 Tbsp Kosher Salt (for cooking water)
  • 1/2 cup (120 ml) Extra Virgin Olive Oil, divided
  • 1/4 cup (60 ml) Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 clove Garlic, minced
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 Tbsp Fresh Oregano, finely chopped
  • Sea Salt and Black Pepper, to taste
  • 1 pint (280 g) Cherry Tomatoes, halved
  • 1 cup (150 g) English Cucumber, diced
  • 1 medium Red Bell Pepper, diced
  • 1/4 cup (40 g) Red Onion, finely diced
  • 4 oz (115 g) Feta Cheese, crumbled
  • 1/2 cup (80 g) Kalamata Olives, pitted and halved

Instructions:

  1. Bring a large pot of water to a rolling boil and add the 1 tablespoon of salt. Cook the pasta according to package directions, aiming for al dente.
  2. Drain the pasta immediately using a colander. Do not rinse the pasta. Transfer the hot pasta immediately back into the large mixing bowl.
  3. Drizzle 1 tablespoon of the olive oil over the warm pasta and toss quickly. This prevents sticking and begins the cooling process. Set aside to cool completely to room temperature.
  4. In a small bowl, combine the lemon juice, Dijon mustard, minced garlic, and the remaining olive oil.
  5. Whisk vigorously until the dressing thickens slightly and emulsifies (the oil and acid combine smoothly). Stir in the fresh parsley and oregano. Season generously with salt and pepper. Taste and adjust acid/salt levels—it should be punchy!
  6. While the pasta cools, dice and chop all the vegetables (cucumber, bell pepper, red onion, tomatoes) and halve the olives.
  7. Add all the chopped vegetables, olives, and crumbled feta to the cooled pasta in the large mixing bowl.
  8. Pour about three-quarters of the vinaigrette over the salad. Toss gently but thoroughly until everything is evenly coated.
  9. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 24 hours. The chilling time allows the pasta to fully absorb the dressing and the flavours to marry up.
  10. Before serving, remove the salad from the fridge and let it stand at room temperature for 10 minutes. Toss in the remaining vinaigrette if the pasta has absorbed too much moisture. Adjust final seasoning (salt, pepper, or a final squeeze of lemon juice) as needed.