Ingredients:

  • 1 pound (450g) pasta (rotini, penne, or farfalle)
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) salt
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) cucumber, peeled, seeded, and diced
  • ½ cup (75g) red onion, thinly sliced
  • ½ cup (75g) Kalamata olives, pitted and halved
  • ½ cup (75g) bell pepper (red, yellow, or orange), diced
  • 4 ounces (115g) feta cheese, crumbled
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 tablespoons (30ml) red wine vinegar
  • 1 tablespoon (15ml) chopped fresh oregano (or 1 teaspoon dried)
  • 1 tablespoon (15ml) chopped fresh basil (or 1 teaspoon dried)
  • 1 clove garlic, minced
  • ½ teaspoon (2.5g) salt, or to taste
  • ¼ teaspoon (1.25g) black pepper, or to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Add salt to the boiling water. Drain well and toss with olive oil to prevent sticking. Let cool slightly.
  2. While the pasta is cooking, chop all vegetables.
  3. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, basil, garlic, salt, and pepper until emulsified.
  4. In a large bowl, combine the cooled pasta, chopped vegetables, feta cheese, and vinaigrette.
  5. Gently toss all ingredients until evenly coated with the vinaigrette.
  6. Cover and refrigerate for at least 30 minutes to allow the flavours to meld. Serve chilled.