Instructions

1. 1

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

2. 2

   Drain pasta immediately and rinse thoroughly under cold running water to stop cooking and remove excess starch. Let drain well.

3. 3

   Dice cucumber, bell pepper, and red onion. Halve cherry tomatoes and slice olives. Finely chop fresh parsley.

4. 4

   In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and sugar. Whisk vigorously until well combined and slightly emulsified.

5. 5

   Season generously with salt and pepper to taste. Adjust if necessary.

6. 6

   In a large mixing bowl, combine cooled pasta, chopped vegetables, and sliced olives.

7. 7

   Pour dressing over pasta and vegetables. Toss gently but thoroughly until evenly coated.

8. 8

   Add fresh parsley and toss again.

9. 9

   Cover bowl and refrigerate for at least 30 minutes, or ideally 1-2 hours, to allow flavours to meld.

10. 10

    Toss again before serving. Add a splash more olive oil or vinegar if needed.