The Best Pasta Salad by Sugar Spun Run

Ingredients

• 1 tbsp olive oil
• 1 cup red wine vinegar
• 1 tbsp lemon juice, fresh-squeezed
• 1 tsp dijon mustard
• 1 tsp granulated sugar or honey
• 1 garlic clove, pressed
• 1 tsp dried oregano
• 1/2 tsp fine sea salt or table salt
• 1/2 tsp ground black pepper
• 1 medium onion powder
• 1/2 tsp dried thyme
• 1/2 tsp crushed red pepper
• 2 tbsp grated parmesan cheese
• 12 oz uncooked rotini pasta
• 1 tsp olive oil
• 1 cup halved or quartered cherry tomatoes
• 1/2 tsp red bell pepper, diced
• 1/2 tsp green bell pepper, diced
• 1 medium diced red onion
• 1 cup feta cheese
• 1 cup sliced or chopped pepperoncini peppers
• 1 cup thin-sliced, quartered cucumbers

Instructions

1. Make the dressing: Combine all dressing ingredients in a measuring cup, small bowl, or mason jar, and whisk well. Set aside.
2. Cook pasta until al dente in well-salted water, according to package instructions. Once finished cooking, immediately drain, rinse under cold water to stop the cooking process, then add to a large mixing bowl. Drizzle with a teaspoon of olive oil and stir well.
3. Add cherry tomatoes, bell peppers, onion, feta cheese, pepperoncini, cucumber, and parsley and toss together to combine.
4. Give the dressing a good whisk and pour evenly over the other pasta salad ingredients. Stir until all ingredients are well-coated with dressing.
5. Cover and refrigerate for 30-60 minutes (or longer) before serving to allow flavors to deepen.