Categories: Salad
Ingredients
- For the pasta salad:
- 2 1/2 cups uncooked pasta, such as penne or rotini
- 2/3 cup sliced red onions
- 15 cherry tomatoes, halved
- 1 cup diced cucumbers
- 3/4 cup sliced olives
- 3/4 cup diced green peppers
- 1 cup crumbled feta cheese
- For the vinaigrette:
- 1/3 cup red wine vinegar
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons minced garlic
- 1 teaspoon sugar
- 2 teaspoons dried oregano
- 1/2 cup extra-virgin olive oil
Directions
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Make the pasta salad:
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Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.
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Make the dressing:
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In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste.
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Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta.
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Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.