INGREDIENTS

Dressing

½ cup extra-virgin olive oil

⅓ cup red wine vinegar

2 T. fresh lemon juice

1 tsp. Dijon mustard

2 garlic cloves, minced

1 tsp. dried oregano

salt and fresh ground black pepper to taste

Salad

1 lb. rotini, farfalle or penne pasta

1 large yellow pepper, diced 

1 seedless cucumber, diced

1 pint cherry tomatoes, halved

1 cup cubed feta cheese

¾ cup halved and pitted Kalamata olives

½ cup finely chopped red onion

½ cup chopped parsley

INSTRUCTIONS 

Add all the dressing ingredients to a glass jar, and shake vigorously to combine. Use a spoon to stir if Dijon mustard is sticking to the bottom. Refrigerate until ready to use. Shake dressing again right before adding to the salad.

Cook pasta al dente according to package directions. Rinse under cold water until the pasta is cool to the touch. 

In a large bowl, combine the pasta, peppers, cucumber, tomatoes, feta, olives, onion and parsley. Drizzle dressing in small increments over the over salad, and toss, adding more dressing as needed. Chill for 1--2 hours before serving. Serves 12.