Pasta Salad with Vegetables

Instructions

1. Step 1

   Whisk the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until emulsified.

   Ingredients used: 15.0 gr Dijon Mustard, 2.0 gr Dried Oregano, 75.0 ml Extra Virgin Olive Oil, 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 45.0 ml Red Wine Vinegar, 6.0 gr Salt

   Cookware: Small Mixing Bowl, whisk

2. Step 2

   Bring a large pot of water to a boil. Add the pasta and cook according to the package directions until al dente.

   Timer: 10 min (fixed)

   Ingredients used: 340.0 gr Pasta

   Cookware: large pot

3. Step 3

   Drain the pasta in a colander and rinse it under cold running water until cool. Shake off the excess water thoroughly.

   Cookware: colander

4. Step 4

   Place the tomatoes, cucumber, bell pepper, red onion, olives, and parsley in a large mixing bowl.

   Timer: 10 min (fixed)

   Ingredients used: 250.0 gr Cherry Tomato, 200.0 gr Cucumber, 75.0 gr Olive, 15.0 gr Parsley, 150.0 gr Red Bell Pepper, 75.0 gr Red Onion

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

5. Step 5

   Add the cooled pasta, vinaigrette, and feta to the vegetables. Toss gently until evenly coated.

   Ingredients used: 120.0 gr Feta Cheese

   Cookware: Large Mixing Bowl

6. Step 6

   Cover and refrigerate the salad, then toss once more before serving.

   Timer: 30 min (fixed)

   Cookware: Large Mixing Bowl