Ingredients:

  • 1 pound (450g) Penne pasta
  • 1 English cucumber, diced
  • 1 red bell pepper, diced
  • 1 pint (approx. 2 cups/500g) cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 cup (150g) Kalamata olives, pitted and halved
  • 4 ounces (115g) Feta cheese, crumbled
  • 1/4 cup (15g) Fresh parsley, chopped
  • 1/4 cup (15g) Fresh oregano, chopped
  • 1/4 cup (60ml) Extra virgin olive oil
  • 3 tablespoons Fresh lemon juice
  • 1 tablespoon Red wine vinegar
  • 1 clove Garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Dried oregano
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente.
  2. Drain the pasta and rinse with cold water. Drain well and set aside to cool completely.
  3. While the pasta is cooking, chop all vegetables as listed in the ingredient list.
  4. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper.
  5. In a large bowl, combine the cooled pasta, cucumber, bell pepper, cherry tomatoes, red onion, olives, feta, parsley, and oregano.
  6. Pour the dressing over the pasta salad and toss gently to combine.
  7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This isn't strictly necessary, but it does improve the overall taste!
  8. Serve chilled and enjoy!