Make the dressing (see note): Combine all dressing ingredients in a measuring cup, small bowl, or mason jar, and whisk well. Set aside.
½ cup (118 ml) olive oil, ¼ cup (60 ml) red wine vinegar, 1 Tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon granulated sugar or honey, 1 garlic clove pressed, 1 teaspoon dried oregano, ¾ teaspoon fine sea salt or table salt, ½ teaspoon ground black pepper, ½ teaspoon onion powder, ¼ teaspoon dried thyme, ⅛ teaspoon crushed red pepper, 2 Tablespoons grated parmesan cheese
Make the pasta salad: 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.
12 oz uncooked rotini pasta, 1 teaspoon olive oil
Add cherry tomatoes, bell peppers, onion, feta cheese, pepperoncini, cucumber, and parsley and toss together to combine.
1 cup (185 g) halved or quartered cherry tomatoes, ½ (95 g) red bell pepper, diced, ½ (95 g) green bell pepper, diced, ½ cup (60 g) diced red onion, ½ cup (75 g) feta cheese, ¼ cup (37 g) sliced or chopped pepperoncini peppers, ½ cup (72 g) thin-sliced, quartered cucumbers, 2 Tablespoons chopped fresh parsley
Give the dressing (from above) a good whisk and pour evenly over the other pasta salad ingredients. Stir until all ingredients are well-coated with dressing.
Cover and refrigerate for 30-60 minutes (or longer) before serving (helps deepen flavor!).
