Method:
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Drain the pasta and rinse under cold water to cool it down and stop the cooking process.
- Transfer the pasta to a large mixing bowl.
Prepare the Vegetables:
- While the pasta is cooking, prepare the vegetables.
- Halve the cherry tomatoes, dice the cucumber and bell peppers, finely chop the red onion, and slice the black olives.
- Add all the chopped vegetables to the bowl with the pasta.
Make the Dressing:
- In a small bowl or a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, and dried oregano.
- Season with salt and pepper to taste.
- Whisk or shake well until the dressing is well emulsified.
Assemble the Salad:
- Pour the dressing over the pasta and vegetables.
- Toss gently to ensure everything is well coated with the dressing.
- Add the crumbled feta cheese and chopped parsley, and give it one last gentle toss.
Chill and Serve:
- For the best flavor, refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together.
- Serve the pasta salad chilled or at room temperature.
Tips for a Perfect Pasta Salad:
- Pasta Choice: Use a pasta shape that holds onto the dressing and mixes well with the other ingredients. Rotini, fusilli, and bow-tie pasta are great options.
- Fresh Ingredients: Use fresh, crisp vegetables to add a delightful crunch to the salad.
- Cheese Alternatives: If you don't have feta cheese, try using mozzarella pearls or goat cheese for a different but equally delicious flavor.
- Herb Variations: Fresh basil, mint, or cilantro can be used in place of parsley to vary the flavor profile.
- Make Ahead: This salad can be made a day ahead. Just give it a quick toss before serving and adjust the seasoning if needed.
