Ingredients:

  • 12 ounces (340g) pasta (fusilli or penne)
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (120g) cucumber, diced
  • 1 cup (150g) red bell pepper, diced
  • 1 cup (150g) olives (Kalamata or green), pitted and sliced
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/4 cup (60ml) red onion, finely chopped
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. Cook the Pasta: Bring salted water to a boil, add pasta, and cook according to package instructions until al dente. Drain and cool.
  2. Prepare the Vegetables: While pasta cooks, chop cherry tomatoes, cucumber, red bell pepper, and onion.
  3. Make the Dressing: In a bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until emulsified.
  4. Combine Ingredients: In a large mixing bowl, combine cooled pasta, chopped veggies, olives, and feta cheese.
  5. Dress the Salad: Pour dressing over the salad and toss until well-combined.
  6. Chill and Serve: Cover and refrigerate for at least 30 minutes to allow flavours to meld, then serve.