Rye Free Classic Greek Pasta Salad

Total time1 hr

Prep time20 min

Cook time10 min

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Ingredients

6 servings

12 oz rotini pasta
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1 tbsp kosher salt, for pasta water
1 english cucumber, halved lengthwise and sliced into half-moons
1 ½ cups cherry tomatoes, halved
1 cup kalamata olives, pitted and halved
1 red bell pepper, diced
½ red onion, thinly sliced
6 oz feta cheese, crumbled

For the dressing

⅓ cup extra-virgin olive oil
3 tbsp red wine vinegar
1 tsp dried oregano
½ tsp garlic powder
½ tsp dijon mustard
½ tsp kosher salt
¼ tsp black pepper

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Bring a large pot of water to a boil and add 1 tbsp kosher salt. Cook the rotini according to package directions until al dente, tender with a slight resistance at the center, about 8–10 minutes. Drain through a colander, rinse under cold running water until the pasta is completely cool, and shake off excess water.
2
While the pasta cooks, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, Dijon mustard, 1/2 tsp kosher salt, and black pepper in a small bowl until the dressing is smooth and emulsified.

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