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Equipment Ingredients For the homemade dressing (see note) cup (118 ml) olive oil cup (60 ml) red wine vinegar 1 Tablespoon lemon juice , fresh-squeezed preferred 1 teaspoon Dijon mustard 1 teaspoon granulated sugar or honey 1 garlic clove pressed 1 teaspoon dried oregano teaspoon fine sea salt or table salt teaspoon ground black pepper teaspoon onion powder teaspoon dried thyme teaspoon crushed red pepper 2 Tablespoons grated parmesan cheese For the pasta salad 12 oz uncooked rotini pasta, see note 1 teaspoon olive oil 1 cup (185 g) halved or quartered cherry tomatoes (95 g) red bell pepper, diced, (about cup) (95 g) green bell pepper, diced, (about cup) cup (60 g) diced red onion cup (75 g) feta cheese cup (37 g) sliced or chopped pepperoncini peppers, (may substitute banana peppers) cup (72 g) thin-sliced, quartered cucumbers 2 Tablespoons chopped fresh parsley Instructions Make the dressing (see note): Combine all dressing ingredients in a measuring cup, small bowl, or mason jar, and whisk well
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