1 small box of fusilli pasta*
1 small container of crumbled feta cheese — however much you like -suit your taste
3 cloves garlic
1 can of black olives– you can use none or 1/2 can as many as you like
1 pint of grape tomatoes (if you can get different colors, that is perfect; if not red is just fine)
1/2 cucumber (preferably hot house or small Persian ones; if use Persians, then use 2)
7 tablespoons extra virgin olive oil
3 tablespoons white vinegar (I use a white wine vinegar. Champagne is my favorite go-to as opposed to just plain white vinegar.)
1 tablespoon balsamic vinegar
1/2 red pepper and 1/2 yellow pepper, sliced (you can use as much or as little as you like and you can also use one whole of either but don’t use green)
a handful of fresh basil (roll it up and use kitchen scissors or a knife to cut it up)
2 tablespoons of fresh chives
Cook pasta in a pan of salted water and add the 3 cloves of garlic. Cook al dente and drain. Put the garlic aside for the dressing abd put the Pasta in a bowl to cool off.
In a New Bowl :
Cut the tomatoes, cukes, peppers, and black olives into small pieces. Give the herbs a rough chop and add to bowl. Mash cooked garlic cloves on a wooden board and add a little kosher salt, add to this bowl. Add oil, vinegar, and a little more kosher salt and freshly ground pepper to taste. Add feta cheese to the mixture, then and add pasta. Mix it all up with large spoon.
Let it sit in fridge, mix before serving, and let it sit out at room temperature for at least an hour before serving. Should be room temperature. Mix it well from bottom , and add salt and pepper to taste.
*if fusilli not available, use small shells, elbows, gemelli, etc. They’re all equally good. I like the fusilli b/c cheese and dressing sticks to pasta well.