Ingredients:

  • 1 lb dry rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, quartered and sliced
  • 1/2 cup red onion, finely diced
  • 1/2 cup black olives or Kalamata olives, sliced
  • 1/2 cup green bell pepper, chopped
  • 1/4 cup fresh parsley, minced
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tbsp maple syrup or agave
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 cloves garlic, grated
  • 1/2 tsp sea salt
  • 1/4 tsp red pepper flakes

Instructions:

  1. Boil the pasta. Cook the 1 lb of rotini in heavily salted water for 8-10 minutes until al dente with a slight bite.
  2. Drain and rinse. Immediately move the pasta to a colander and rinse with cold water until the noodles feel cool to the touch.
  3. Whisk the dressing. In a small jar, combine the 1/2 cup olive oil, 1/3 cup red wine vinegar, 1 tbsp maple syrup, 1 tsp oregano, 1 tsp basil, 2 grated garlic cloves, salt, and red pepper flakes.
  4. Emulsify the liquid. Shake the jar vigorously for 30 seconds until the dressing looks thick and opaque.
  5. Prep the vegetables. While the pasta finishes cooling, slice your 1 cup cherry tomatoes, 1 cup cucumber, 1/2 cup red onion, 1/2 cup olives, and 1/2 cup green pepper.
  6. Combine the base. Place the cooled pasta in your large mixing bowl and add the chopped vegetables and 1/4 cup minced parsley.
  7. Dress the salad. Pour about two thirds of the dressing over the mixture.
  8. Toss thoroughly. Use large spoons to coat every noodle until the herbs are evenly distributed.
  9. Chill the salad. Cover and refrigerate for at least 30 minutes until the flavors have melded.
  10. Final touch. Just before serving, toss with the remaining dressing to revive the sheen and moisture.