Pasta Salad

1. 1
   boil · ~10 min

   Boil the pasta.

   1.Bring a large pot of water to a rolling boil.

   2.Add 1 tbsp salt to the boiling water.

   3.Add pasta and cook according to package directions until al dente (8-10 min).

   4.Drain in a colander and rinse under cold water to stop cooking. Let cool completely.

   TIPRinse with cold water until the pasta is cool to the touch — this keeps it firm and prevents clumping.
2. 2
   mix · ~2 min

   Make the dressing.

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

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

   3.Whisk until well combined and slightly emulsified.
3. 3
   prep · ~5 min

   Prep the vegetables.

   1.Dice the bell pepper into small, bite-sized pieces.

   2.Halve the cherry tomatoes.

   3.Quarter the cucumber lengthwise, then slice into chunks.

   4.Thinly slice the red onion.

   5.Drain the sliced black olives.
4. 4
   mix · ~2 min

   Toss the salad together.

   1.In a large mixing bowl, combine the cooled pasta and all prepped vegetables.

   2.Pour the dressing over everything.

   3.Toss gently but thoroughly until everything is evenly coated.

   TIPTaste and adjust seasoning now — a squeeze more lemon or pinch of salt can brighten the whole dish.
5. 5
   rest · ~30 min

   Chill before serving.

   Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. This salad tastes even better the next day.

   TIPIf the salad seems dry after chilling, drizzle a little more olive oil and toss — pasta absorbs dressing as it sits.
6. 6
   garnish

   Garnish with fresh parsley and serve.

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