Ensalada de pasta con feta y hierbas

Ingredientes

• 16 oz (450g) rotini or farfalle pasta
• 1 tbsp (15g) salt
• 1 cup (150g) English cucumber, diced
• 1 pint (300g) cherry tomatoes, halved
• 1/2 cup (75g) red onion, finely diced
• 1/2 cup (100g) Kalamata olives, pitted and sliced
• 4 oz (115g) feta cheese, crumbled
• 1/2 cup (120ml) extra virgin olive oil
• 3 tbsp (45ml) red wine vinegar
• 1 tsp (5g) dried oregano
• 2 tbsp (8g) fresh parsley, chopped
• 1 clove (5g) garlic, minced
• 1/2 tsp (3g) salt
• 1/4 tsp (1g) black pepper

Preparación

1. 1

   Bring a large pot of salted water to a boil. Add pasta and cook until al dente (usually 1 minute less than package directions).

2. 2

   Drain the pasta in a colander and rinse immediately with cold water to stop the cooking process and remove excess starch.

3. 3

   In a small bowl or jar, combine olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper.

4. 4

   Whisk vigorously or shake the jar until the mixture is creamy and unified, then stir in the fresh parsley.

5. 5

   Combine the cooled pasta, diced cucumber, halved cherry tomatoes, red onion, sliced olives, and crumbled feta in a large mixing bowl.

6. 6

   Toss the mixture with the herb vinaigrette and chill for 30 minutes before serving for maximum flavor absorption.