Averie Cooks

-1 Pasta Salad - Cook pasta according to package directions for al dente. Tips - Make sure to salt the pasta water. I also add a drizzle of olive oil into the water which helps prevent pasta from sticking. Drain after pasta is done.
-1 While pasta is boiling, chop or slice the cucumber, tomatoes, onion, and olives if necessary.
-1 Transfer cooked pasta into a very large bowl, and top with the diced vegetables, olives, and evenly sprinkle the feta; set aside momentarily.
-1 Vinaigrette - Whisk together all the ingredients, taste, and check for balance. Tip - It will and should taste very strong, it needs to flavor about 2 pounds worth of food. However, make sure you like the overall flavor.
-1 Evenly drizzle the vinaigrette over the pasta and vegetables, and toss very well to coat.
-1 Taste the pasta and if desired, add more salt. Tip - I added another teaspoon or so because the 1 teaspoon of salt in the vinaigrette just isn't enough for my preferences to properly flavor such a big bowl of food.
-1 Optionally, drizzle with additional olive oil, as desired and toss to combine.
-1 Garnish with the fresh basil and/or mint, as desired.
-1 Serve the pasta salad immediately or if desired, you can chill it before serving. Extra pasta salad will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. Tips - I like to zap my leftovers for 30 seconds in the microwave to take the chill off but it's optional. If the fridge has dried out your pasta salad, squirting a bit of store bought Italian dressing or similar helps. Additional olive oil also helps but doesn't add much "flavor".