Ingredients:

  • 1 lb rotini pasta
  • 3 large Persian cucumbers, sliced into 1/4 inch rounds
  • 1 cup cherry tomatoes, halved
  • 0.5 red onion, thinly shaved
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh dill, finely chopped
  • 0.5 cup extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 1 tsp garlic powder
  • 0.5 tsp dried oregano
  • 1 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Place sliced cucumbers in a sieve over a bowl and toss with 0.5 teaspoon of salt. Let sit for 10 minutes to draw out excess moisture. Discard the liquid and pat cucumbers dry.
  2. Boil the rotini pasta in a large pot of salted water until al dente. Drain and immediately rinse under cold running water to stop the cooking process and remove surface starch.
  3. In a small bowl or mason jar, whisk together the extra virgin olive oil, red wine vinegar, garlic powder, dried oregano, 0.5 teaspoon salt, and black pepper until emulsified.
  4. In a large mixing bowl, toss the cooled pasta with half of the prepared vinaigrette to allow for flavor absorption.
  5. Add the prepared cucumbers, halved cherry tomatoes, shaved red onion, crumbled feta, and fresh dill to the bowl.
  6. Pour the remaining dressing over the salad and toss thoroughly to ensure even coating before serving.