Ingredients:

  • 1 lb (454g) Fusilli or Rotini pasta
  • 2 Large English Cucumbers, quartered and sliced
  • 1/2 cup (75g) Red onion, finely diced
  • 1 cup (150g) Feta cheese, crumbled
  • 1 pint (250g) Cherry tomatoes, halved
  • 1/4 cup Fresh dill, chopped
  • 1/2 cup (120ml) Extra virgin olive oil
  • 1/4 cup (60ml) Freshly squeezed lemon juice
  • 2 cloves Garlic, grated
  • 1 tsp Dried oregano
  • 1 tsp Honey
  • 1/2 tsp Sea salt
  • 1/2 tsp Cracked black pepper

Instructions:

  1. Cook 1 lb of Fusilli in salted water for 10 minutes until al dente with a slight bite.
  2. Drain the pasta and hit it with cold water immediately.
  3. Prep the cucumbers. Quarter and slice 2 English cucumbers into 1/2 inch thick pieces.
  4. In a jar, combine 1/2 cup olive oil, 1/4 cup lemon juice, 2 grated garlic cloves, 1 tsp honey, 1 tsp oregano, and 1/2 tsp each of salt and pepper.
  5. Allow the dressing to meld for 5 minutes.
  6. Place the cooled pasta, sliced cucumbers, 1/2 cup diced red onion, and 1 pint halved cherry tomatoes in your large bowl.
  7. Fold in 1/4 cup chopped fresh dill and 1 cup crumbled feta cheese.
  8. Pour half of the dressing over the mixture and toss until every spiral is glistening.
  9. Add the remaining dressing and toss again.
  10. Let the salad rest in the fridge for at least 20 minutes before serving.