Instructions

1. 1

   Cook the pasta. Bring a large pot of salted water to a rolling boil. Cook the rotini according to package directions until al dente. Drain and rinse under cold running water until the pasta is completely cool.

2. 2

   Make the vinaigrette. While the pasta cooks, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, and Dijon mustard in a small bowl until emulsified. Season with salt and pepper.

3. 3

   Prep the vegetables. Halve the tomatoes, slice the cucumber, olives, onion, and bell pepper.

4. 4

   Toss everything together. Add the cooled pasta and all the vegetables to a large bowl. Pour the vinaigrette over and toss until evenly coated. Gently fold in the crumbled feta last.

5. 5

   Chill before serving. Cover and refrigerate for at least 30 minutes. Stir before serving; if dry, add a splash of olive oil or a teaspoon of vinegar and toss again.

Used in this recipe: Pasta Pot With Strainer · Stainless Steel Whisk (Amazon, affiliate links)