Ingredients:

  • 1 pound (450g) pasta (rotini, farfalle, or penne work best)
  • 1 pint (about 500g) cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, and diced
  • 1 red bell pepper, cored, seeded, and diced
  • ½ red onion, thinly sliced
  • 6 ounces (170g) Kalamata olives, pitted and halved
  • 6 ounces (170g) feta cheese, crumbled
  • 1/4 cup (30g) fresh parsley, chopped
  • 1/4 cup (30g) fresh dill, chopped
  • Optional: Banana Peppers to taste
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process.
  2. While the pasta is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and halve the Kalamata olives. Chop the parsley and dill.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, basil, Dijon mustard, salt, and pepper.
  4. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and feta cheese.
  5. Pour the Greek dressing over the pasta salad and toss gently to coat evenly.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Before serving, garnish with fresh parsley and dill. Give it a final toss and serve chilled.