Ingredients:

  • 1 lb rotini pasta
  • 2 tbsp olive oil
  • 1 tsp fine sea salt
  • 1 pint cherry tomatoes, halved
  • 1 cup English cucumber, finely diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup black olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Boil a large pot of salted water. Add rotini and cook until al dente (1-2 minutes less than package directions). Drain in a colander and rinse immediately with cold water. Toss with 2 tablespoons of olive oil.
  2. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, minced red onion, sliced olives, and crumbled feta.
  3. In a separate small jar, whisk together the 1/2 cup olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper until emulsified.
  4. Pour the vinaigrette over the vegetables and cooked pasta, tossing gently until evenly coated.
  5. Portion the mixture into 10 individual 5oz cups, pressing down slightly. Garnish each cup with a sprinkle of fresh parsley.
  6. Chill in the refrigerator for at least 30 minutes before serving.