Quick Cold Pasta Salad in 20 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions to ensure an al dente texture.
2. Drain the pasta in a colander and immediately rinse under cold running water until the noodles are completely chilled to the touch to prevent clumping.
3. Dice the red bell pepper, cucumber, and red onion into uniform pieces roughly the size of a pea. Combine these with the chopped parsley in a large mixing bowl.
4. Whisk together the extra virgin olive oil, apple cider vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until the emulsion is opaque and thickened.
5. Pour half of the dressing over the cooled pasta and toss to lock in flavor.
6. Fold in the prepared vegetables and the remaining half of the dressing.
7. Gently stir in the crumbled feta cheese and sliced Kalamata olives.
8. Refrigerate the salad for 30 minutes before serving to allow flavors to meld.