Ingredients:

  • 1 pound (450g) pasta (rotini, penne, or farfalle recommended)
  • 1 red bell pepper, cored, seeded, and diced
  • 1 green bell pepper, cored, seeded, and diced
  • 1 cucumber, peeled, seeded, and diced
  • 1/2 red onion, thinly sliced
  • 1 cup (140g) Kalamata olives, pitted and halved
  • 8 ounces (225g) feta cheese, crumbled
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh dill, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, freshly ground, or to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse with cold water.
  2. While pasta is cooking, chop all vegetables as described in the ingredient list.
  3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  4. In a large mixing bowl, combine the cooked pasta, chopped vegetables, olives, feta cheese, parsley, and dill.
  5. Pour the dressing over the salad and toss gently to coat evenly.
  6. For best flavour, cover the salad and refrigerate for at least 30 minutes before serving.