- 2 1/2 cupsuncooked pasta, such as penne or rotini
- 2/3 cupsliced red onions
- 15cherry tomatoes, halved
- 1 cupdiced cucumbers
- 3/4 cupsliced olives
- 3/4 cupdiced green peppers
- 1 cupcrumbled feta cheese
FOR THE VINAIGRETTE
- 1/3 cupred wine vinegar
- 2 teaspoonsfreshly squeezed lemon juice
- 1 1/2 teaspoonsminced garlic
- 1 teaspoonsugar
- 2 teaspoonsdried oregano
- 1/2 cupextra-virgin olive oil
- Make the pasta salad:
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.
- Make the dressing:
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.
Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta.
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.
Source : allrecipes.com