Cook the pasta: Bring a large pot of salted water to a rolling boil – you want it aggressive enough that the bubbles look angry. Add the pasta and cook according to the packet instructions until al dente. I usually set a timer for one minute less than the package says; you want the pasta to have a slight resistance when you bite into it, not a soft, floppy texture.

Prepare the vegetables while the pasta boils: Halve the cherry tomatoes and dice the cucumber. You’ll hear a satisfying crunch as the knife goes through the cucumber – that’s the sound of freshness. Finely dice the red onion and add everything to a large mixing bowl. The onion should be small enough that you don’t get a harsh raw bite, but not so fine that it disappears.

Make the dressing in the bottom of the bowl: Pour the olive oil and red wine vinegar over the vegetables. Sprinkle over the dried oregano, a good pinch of salt, and several cracks of black pepper. Stir everything together with a spoon – you should see the oil and vinegar emulsify slightly as you mix, creating a slightly cloudy, fragrant dressing.

Drain the pasta and cool it quickly: When the pasta is al dente, drain it into a colander and run cold water over it until it feels cool to the touch – about thirty seconds. Shake the colander well to remove excess water. You want the pasta to be damp, not dripping, otherwise the dressing will become watery and thin.

Toss everything together: Add the cooled pasta to the bowl with the vegetables and dressing. Use two large spoons to toss everything gently – you’ll hear the pasta clicking against the spoon as it mixes. Add the cubed feta and halved olives, then toss once more. The feta should stay in distinct cubes, not break down into a paste.

Finish with fresh basil: Tear the basil leaves over the top and give one final gentle stir. The basil should be scattered throughout, not wilted or bruised. Let the salad sit for five minutes before serving – this allows the pasta to absorb some of the dressing, and you’ll notice the colours become more vibrant as the oil coats everything.