Ingredients:

  • 1.5 lbs (680g) rotini or fusilli pasta
  • 2 tbsp (30g) kosher salt
  • 1 cup (150g) red bell pepper, finely diced
  • 1 cup (150g) green bell pepper, finely diced
  • 1 cup (160g) English cucumber, diced
  • ½ cup (75g) red onion, finely minced
  • 1 cup (150g) cherry tomatoes, halved
  • ¾ cup (110g) Kalamata olives, sliced
  • ½ cup (60g) fresh Italian parsley, chopped
  • ¾ cup (180ml) extra virgin olive oil
  • ½ cup (120ml) red wine vinegar
  • 2 tbsp (30g) Dijon mustard
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) sugar
  • 1 tsp (6g) salt
  • ½ tsp (3g) black pepper
  • 1 cup (100g) grated Parmesan cheese
  • ½ cup (60g) crumbled feta cheese

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package instructions for 'al dente.'
  2. Drain the pasta into a colander and immediately rinse with cold water until the noodles are chilled to the touch.
  3. In a separate bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, sugar, salt, and pepper.
  4. Whisk vigorously (or shake the jar) until the mixture is thick and creamy, with no visible separation.
  5. In an extra-large mixing bowl, combine the chilled pasta, diced peppers, cucumber, red onion, tomatoes, and olives.
  6. Pour two-thirds of the dressing over the mixture and toss gently until evenly coated.