Ingredients:

  • 1 pound (450g) penne pasta or rotini pasta
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 English cucumber, seeded and diced (about 1 ½ cups)
  • 1 red bell pepper, seeded and diced (about 1 cup)
  • 1 pint cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and halved
  • 4 ounces (115g) feta cheese, crumbled
  • ¼ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 3 tablespoons lemon juice (freshly squeezed, about 1 lemon)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water. Toss with 1 tablespoon olive oil and salt.
  2. Chop all the vegetables: cucumber, red pepper, cherry tomatoes, red onion, and olives.
  3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, fresh oregano, parsley, dried oregano, salt, and pepper.
  4. In a large mixing bowl, combine the cooked pasta, chopped vegetables, and crumbled feta.
  5. Pour the vinaigrette over the salad and toss gently to combine.
  6. Cover and refrigerate for at least 30 minutes to allow the flavours to meld.