Ingredients:

  • 1 pound (450g) rotini pasta
  • Salt, for pasta water
  • 1 red bell pepper, seeded and chopped (about 1 cup/150g)
  • 1 green bell pepper, seeded and chopped (about 1 cup/150g)
  • 1 cucumber, peeled, seeded, and chopped (about 1 cup/150g)
  • 1 pint (about 2 cups/300g) cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup (75g) Kalamata olives, pitted and halved
  • 4 ounces (115g) feta cheese, crumbled
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 tablespoons (30ml) red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions, until al dente. Drain well and rinse with cold water to stop the cooking process. Drain again thoroughly.
  2. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, basil, salt, and pepper.
  3. In a large mixing bowl, combine the cooked pasta, red bell pepper, green bell pepper, cucumber, cherry tomatoes, red onion, and Kalamata olives.
  4. Pour the vinaigrette over the pasta and vegetables. Toss gently to coat everything evenly.
  5. Sprinkle the crumbled feta cheese over the salad.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Taste and adjust seasoning as needed before serving.