Ingredients:

  • 1 lb rotini pasta
  • 2 tbsp sea salt
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tbsp honey
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup cherry tomatoes
  • 1 cup english cucumber
  • 1 cup red bell pepper
  • 1/2 cup red onion
  • 1/2 cup black olives
  • 1/2 cup feta cheese
  • 1/4 cup fresh parsley

Instructions:

  1. Fill a large stockpot with water and add 2 tbsp sea salt. Bring to a boil.
  2. Add rotini pasta to the boiling water and cook for 2 minutes less than the package's al dente instructions until a tiny white dot of flour remains in the center.
  3. Drain the pasta into a colander and immediately rinse under cold water for 30 seconds to stop the cooking process.
  4. Transfer the chilled pasta to a large mixing bowl and toss with 1/3 of the prepared dressing (olive oil, red wine vinegar, honey, oregano, garlic powder, salt, and pepper).
  5. Add halved cherry tomatoes, diced cucumber, diced red bell pepper, minced red onion, and sliced black olives to the bowl.
  6. Pour the remaining dressing over the mixture and toss until evenly coated.
  7. Gently fold in crumbled feta cheese and chopped fresh parsley.
  8. Refrigerate the salad for 2 hours to allow flavors to meld before serving.