Greek Pasta Salad

1. 1
   boil · ~12 min

   Cook the pasta.

   Bring a large pot of salted water to a rolling boil. Add the rotini and cook until al dente, about 10 to 12 minutes. Drain in a colander and rinse under cold water to stop cooking. Shake well to remove excess water and let cool completely.

   TIPRinsing pasta stops the cooking and removes excess starch so the salad doesn't turn gummy.
2. 2
   mix · ~3 min

   Make the lemon-oregano dressing.

   1.In a small bowl, whisk together olive oil, lemon juice, and red wine vinegar.

   2.Add minced garlic, dried oregano, salt, and black pepper.

   3.Whisk again until well combined and emulsified.
3. 3
   assemble · ~5 min

   Combine all ingredients.

   1.In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, diced cucumber, diced bell pepper, and sliced red onion.

   2.Scatter the kalamata olives and crumbled feta cheese over the top.

   3.Pour the dressing over everything and toss gently until everything is evenly coated.

   TIPUse a folding motion rather than stirring to keep the feta from breaking down too much.
4. 4
   rest · ~20 min

   Chill the salad.

   Cover the bowl and refrigerate for at least 20 minutes to let the flavors meld. This salad tastes even better after an hour or two.

   TIPLetting it rest is key — the pasta absorbs the dressing and the flavors deepen.
5. 5
   garnish · ~1 min

   Toss and serve.

   Give the salad a final toss before serving. Taste and adjust seasoning with an extra pinch of salt or a squeeze of lemon if needed.

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