Pasta Salad

Ingredients

• 8 ounces dry rotini pasta
• 12 cups water
• 2 teaspoons fine sea salt, divided
• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1 cup diced English cucumber, loose watery seeds removed, in 1/2-inch pieces
• 1 red bell pepper, seeded and cut into 1/2-inch dice
• 1/4 cup finely diced red onion
• 1/2 cup pitted black olives, halved
• 4 ounces feta cheese, crumbled

Method

1. 1

   Step 1. Allow about 1 hour 35 minutes, including at least 1 hour chilling. Preparation takes 20 minutes and heating the water and cooking takes about 25 minutes, with 10 minutes overlapping. Use a 5-quart pot, colander, large bowl and two shallow containers. Start heating the water before cutting the vegetables. Use an instant-read thermometer to check that the chilled center is at 40°F or below.

2. 2

   Step 2. Bring the water to a boil with 1 1/2 teaspoons salt. Add the rotini and cook for the package time, usually 8–12 minutes, until tender throughout, with no chalky center. Drain and rinse briefly under cold running water to stop cooking, then shake and drain well for 2 minutes so water does not dilute the dressing.

3. 3

   Step 3. Whisk the oil, vinegar, mustard, oregano, remaining 1/2 teaspoon salt and pepper in the large bowl. Transfer 2 tablespoons dressing to a small covered container and refrigerate for finishing.

4. 4

   Step 4. Toss the drained pasta with the remaining dressing. If it is still warm, spread it between the shallow containers and refrigerate immediately for 20 minutes before adding the cheese and vegetables; include this in the chilling period.

5. 5

   Step 5. Fold the pasta together with the tomatoes, cucumber, bell pepper, onion, well-drained olives and feta. Cover and refrigerate in the shallow containers for the remainder of the 1-hour chilling period, or longer until cold throughout at 40°F or below. Toss with the reserved 2 tablespoons dressing just before serving in six side portions.

6. 6

   Step 6. Keep at 40°F or below; refrigerate within 2 hours of serving, or 1 hour above 90°F. Use within 3–4 days of cooking the pasta. Do not leave cooked pasta out to cool completely.