4 ounces feta cheese crumbled cut into small cubes or )
3 tablespoons basil fresh cut into strips
3 tablespoons basil fresh cut into strips
1.5 teaspoons mint leaves fresh minced
2 tablespoons parsley fresh chopped
1 garlic powder fresh pressed
1 cup grape tomatoes sweet halved lengthwise
1 small bell pepper green cut into thin 1 1/2-inch strips
4 spring onion sliced thin
1 teaspoon pepper fresh black
0.5 cup kalamata olives pitted halved lengthwise
2.5 tablespoons juice of lemon fresh
0.5 teaspoon lemon zest fresh finely grated
1 teaspoon oregano dried
1 small bell pepper red cut into thin 1 1/2-inch strips
0.5 cup onion red cut into thin 1 1/2-inch strips
1.5 tablespoons red wine vinegar
1 teaspoon sea salt fine
12 ounce rotini pasta (Barilla brand)
1 small bell pepper yellow cut into thin 1 1/2-inch strips
Equipment
bowl
whisk
pot
Directions
PREPARE the DRESSING: Grate 1/2 teaspoon fresh lemon zest; KNEAD and cut lemons into halves to juice, yielding 2 1/2 tablespoons juice; WHISK together remaining ingredients well; SET aside.BRING bring 6 quarts water to a boil in a large pot; ADD 1 1/2 tablespoons kosher salt and spiral pasta, returning to boiling; COOK pasta according to package directions (do not overcook -- pasta should be al dente).DRAIN pasta well; RETURN pasta to pot and toss with a very small amount of olive oil to prevent sticking; LET stand to cool.PREP all pasta salad vegetables and fresh herbs to specifications; PLACE prepped vegetables into a large bowl.ADD the cooled pasta to vegetables in bowl, combining well.ADD 4-6 ounces cubed or crumbled feta cheese, without tossing.WHISK the DRESSING mixture again; POUR the DRESSING evenly over pasta salad; GENTLY fold pasta salad over from the bottom a few times to evenly distribute the dressing and combine feta cheese.CHILL pasta salad at least 2 hours to overnight.GARNISH pasta salad with parsley sprig, or fresh basil or mint leaves.SERVE and ENJOY!
