Ingredients:

  • 12 ounces rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1 cup black olives, sliced
  • 1/2 cup feta cheese, crumbled
  • Fresh parsley, for garnish (optional)
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions, until al dente. Drain and rinse with cold water until cool.
  2. While the pasta cooks, chop cherry tomatoes, cucumber, red bell pepper, red onion, and slice olives. Place all vegetables in a large mixing bowl.
  3. In a bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, dried oregano, salt, and pepper. Whisk or shake until well blended.
  4. Add the cooled pasta to the bowl with vegetables. Pour the herb vinaigrette over the pasta and vegetables. Gently toss to combine, ensuring everything is evenly coated.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, toss again and garnish with crumbled feta and fresh parsley.