Ingredients:

  • 12 oz (340g) Rotini or Fusilli pasta
  • 1 tsp (6g) Sea salt
  • 1 cup (150g) Red bell pepper, diced
  • 1 cup (130g) English cucumber, diced
  • 1/2 cup (75g) Red onion, finely minced
  • 1/2 cup (60g) Black olives, sliced
  • 1/4 cup (30g) Fresh parsley, chopped
  • 1/3 cup (80ml) Extra virgin olive oil
  • 3 tbsp (45ml) Red vinegar
  • 1 tsp (2g) Dried oregano
  • 1 clove (5g) Garlic, minced
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Bring a large pot of water with 1 tsp (6g) sea salt to a rolling boil. Add the pasta and cook until just al dente. Immediately drain the pasta into a colander and rinse under cold running water for 30 seconds until the noodles feel cool to the touch.
  2. While the pasta boils, dice the red bell pepper, English cucumber, and red onion into uniform pieces roughly the size of the pasta twists.
  3. In a small bowl, whisk together the extra virgin olive oil, red vinegar, minced garlic, dried oregano, 1/2 tsp (3g) salt, and black pepper until the mixture is thickened and cohesive.
  4. Combine the cooled pasta, diced bell pepper, cucumber, red onion, sliced black olives, and chopped parsley in a large mixing bowl.
  5. Pour the vinaigrette over the pasta and vegetables and toss gently until every piece is evenly coated.