Ingredients:

  • 16 oz whole grain fusilli pasta
  • 2 cups cherry tomatoes, halved
  • 1 large English cucumber, quartered and sliced
  • 1 cup red and yellow bell peppers, diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, grated
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add 16 oz whole grain fusilli and cook 8 minutes until tender with a slight bite.
  2. Drain pasta into a colander and immediately rinse with cold water until the noodles feel cool to the touch. Shake the colander vigorously to remove all excess water.
  3. In a small jar or bowl, combine 1/2 cup olive oil, 1/4 cup vinegar, 1 tbsp Dijon, grated garlic, oregano, salt, and pepper. Whisk or shake the container until the mixture looks creamy and velvety.
  4. Place the cooled pasta in your large mixing bowl and add the 2 cups halved cherry tomatoes, sliced cucumber, diced peppers, minced red onion, and sliced olives.
  5. Pour the dressing over the top and toss until every noodle is glistening and coated. Gently fold in 1/2 cup crumbled feta cheese.
  6. Let the salad sit for 5 minutes until the flavors have melded together before serving.