8ouncesdry pastasuch as cavatappi, penne or rotini
1 1/2cupscucumberdiced
1 1/2cupscherry tomatoeshalved
1/4cupred onionminced
1green bell pepperdiced
1/3cupkalamata olives
1/2cupcrumbled feta cheeseplus more for garnish
1/4cupchopped parsleyplus more for garnish
For the dressing
6tablespoonsolive oil
2tablespoonsred wine vinegar
1tablespoonlemon juice
1teaspoonDijon mustard
1/2teaspoon dried oregano
1/4teaspoongarlic powder
salt and pepper to taste
Instructions
For the salad
Prepare the pasta in salted boiling water according to package directions. Cool the pasta by running cold water over it in a colander.
Place the cucumbers, tomatoes, pepper, red onion, olives, parsley and feta cheese in a large bowl.
For the dressing
In a small bowl, whisk together the olive oil, vinegar, lemon juice, Dijon mustard, oregano, garlic powder, salt and pepper.
Add the pasta to the bowl with the vegetables.
Pour the dressing over the top and toss to coat thoroughly. Serve, sprinkled with more parsley and feta cheese if desired.
Notes
For this salad, any short pasta will work. I used cavatappi pasta, but other great choices are penne, macaroni, farfalle, fusilli or rotini.
This salad will stay fresh in the refrigerator for up to 3 days in an airtight container.
Rinse your cooked pasta in cold water to keep it from sticking together when you make the salad. This also helps to cool it off before you add the rest of the ingredients.