½English cucumbercut lengthwise and then sliced across (half-moons)
½cupyellow bell pepperseeded and cut into bite-size pieces
½cupred bell pepper seededand cut into bite-size pieces
1cupred onion sliced(soaked in 1 cup cold salt water to reduce the “bite”)
1cupkalamata olives sliced and pitted
2cupsgrape tomatoes halved
5ouncesFeta cheese crumbled
Instructions
In a small jar or bowl make the dressing by combining the red wine vinegar, olive oil, lemon juice, oregano, salt, black pepper, and garlic cloves. Set aside.
Boil the pasta until al dente, approximately 7 minutes (be very careful not to overcook the pasta). Drain and immediately rinse with cold water to prevent further cooking.
Chop all of your vegetables.
In a large bowl combine the vegetables, feta cheese, and dressing. Before adding the dressing, shake or stir it well.
Add the rotini pasta and stir until well combined.
Cover and store in the refrigerator for at least 2 hours or even overnight.