Ingredients:

  • 1 pound (450g) dried pasta (rotini, fusilli, or penne)
  • 1 pint (475ml) cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, and diced
  • 1 red bell pepper, cored, seeded, and diced
  • 4 ounces (115g) black olives, pitted and sliced
  • 4 ounces (115g) feta cheese, crumbled (optional)
  • 1/4 cup (60ml) red onion, finely diced (optional)
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 tablespoon (15ml) white wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (firm to the bite).
  2. Drain the pasta in a colander and rinse with cold water to stop the cooking process. Allow the pasta to cool completely.
  3. While the pasta is cooking, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber and bell pepper, and slicing the olives.
  4. In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, oregano, garlic powder, salt, and pepper.
  5. In a large mixing bowl, combine the cooled pasta, vegetables, feta cheese (if using), and red onion (if using).
  6. Pour the vinaigrette over the pasta mixture and toss gently to coat. Cover and refrigerate for at least 30 minutes to allow the flavors to meld (optional, but recommended).
  7. Serve chilled or at room temperature.