Ingredients:

  • 16 oz (454g) Tri-color rotini pasta
  • 1 tbsp Sea salt
  • 1 pint (250g) Cherry tomatoes, halved
  • 1 large English cucumber, quartered and sliced
  • 1 Green bell pepper, diced into 1/2 inch pieces
  • 1/2 Red onion, finely minced
  • 1/2 cup (100g) Black olives, sliced
  • 4 oz (115g) Pepperoni, quartered
  • 6 oz (170g) Sharp Feta cheese
  • 1/4 cup Fresh parsley, finely chopped
  • 1 cup (240ml) Italian dressing
  • 1 tsp Dried oregano
  • 1/2 tsp Garlic powder
  • 1 pinch Red pepper flakes

Instructions:

  1. Bring a large stockpot of heavily salted water to a rolling boil. Add the tri-color rotini and cook for 8–10 minutes until tender but still resisting the tooth (al dente).
  2. Drain the pasta immediately in a colander and rinse with cold water for 30 seconds to stop the cooking process and remove excess starch.
  3. In an extra-large mixing bowl, combine the cooled pasta, halved cherry tomatoes, sliced cucumber, diced green pepper, minced red onion, sliced olives, pepperoni, and feta cheese.
  4. In a small jar or bowl, whisk together the Italian dressing, dried oregano, garlic powder, and red pepper flakes.
  5. Pour the dressing over the pasta mixture and toss thoroughly to ensure even coating. Garnish with fresh parsley before serving.