Healthy, Pasta, Salad Prep Time: 15 mins | Cook Time: 15 mins | Servings: Yield: 16 servings
Ingredients:
3 tbsp red wine vinegar 2 tbsp fresh lemon juice 1/3 cup olive oil 1/2 tsp garlic powder 1 tsp oregano 1/2 tsp kosher salt 16 oz pasta (rotini, cavatappi or bow ties), wheat or gluten-free 1/2 cup halved pitted kalamata olives, plus 2 tablespoons brine 1/3 cup red onion, diced 3 cups (from 1 large) English cucumber, diced 1 pint cherry tomatoes, halved 1 orange bell pepper, diced 1/2 cup feta cheese, cubed fresh oregano, optional garnish
Directions:
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute. Drain and rinse under cold water, drain. Meanwhile, In a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine. Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve.```
I fry the onion and pepper. For brine I use the juice from the olives. Also I use a full container of feta.
