Ingredients

For the salad:

• 450-500 grams cavatappi, fusilli, rotini, or farfalle pasta (dry weight)

• 300-400 grams cherry tomatoes, cut into bite-size pieces

• 3 or 4 mini cucumbers, cut into bite-size pieces

• 3 heaping teaspoons of sliced olives

• 100 grams feta cheese, crumbled

• Salt and pepper to taste

For the dressing:

• ½ cup extra-virgin olive oil

• ⅓ cup red or white wine vinegar

• ½ teaspoon celery salt

• ½ teaspoon garlic powder

• ¼ teaspoon onion powder

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Dash of cayenne pepper

Method

1. Cook the pasta according to package directions, on the al dente side. Drain, season with some salt and pepper, and set aside.

2. Prepare the dressing by adding all ingredients to a bowl and using a whisk to mix well.

3. Assemble the salad by adding the tomatoes, cucumbers, olives, and feta cheese to the pasta. Pour the dressing on top and toss well.

4. Adjust seasoning as needed. Cover and refrigerate for at least 30 minutes before serving.

Notes

• You can switch up the vegetables and seasonings to suite your taste.

• This salad keeps in the fridge for up to five days.