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for the lemon olive oil dressing: fresh squeezed lemon juice of 1-2 lemons, 1 tbsp grated lemon zest, 2 cloves garlic, finely chopped, 2 tbsps finely chopped parsley/coriander, 1/4 cup extra virgin olive oil, 1/2 tsp oregano, 1/4 tsp salt, 1/4 tsp pepper
200g rotini pasta, or other pasta shapes of your choice
1/2 small red onion, quartered and thinly sliced
1 red pepper, finely diced
10 to 12 cherry tomatoes, halved
1/2 cup pitted olives
1/2 cup crumbled feta/mozzarella cheese
1 cucumber, quartered and sliced
1/4 cup coriander, roughly chopped
salt and pepper, to taste
Bring a large pot of water to a boil. Add 1 tsp salt.
Add the pasta and cook pasta until al dente, (cooked thoroughly, but still has a bite to it). Immediately rinse in cold water until the pasta is cool to the touch.
Soak the slices of onion in cold water with a pinch of salt. After 10 minutes, drain the water from the onions.
Make the dressing: In a small lidded jar, shake all the dressing ingredients together. Taste and add more seasonings to taste.
Assemble the salad ingredients: In a large bowl, mix together the cooled pasta, drained red onion, peppers, tomatoes, olives, feta, cucumber, and coriander. Toss gently with 1/4 cup of the lemon olive oil dressing and mix. Add more dressing, in small increments, as needed.
You may not use all of the dressing, but it stores well in the fridge for about a week. Season with salt, and pepper to taste.