Ingredients
The following ingredients have 12 Servings
- 3 tablespoons red wine vinegar (plus 2 teaspoons)
- ½ cup olive oil
- 3 tablespoons fresh lemon juice
- 4 to 5 garlic cloves minced
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 16 ounces rotini pasta
- ½ English cucumber (cut lengthwise and then sliced across (half-moons))
- ½ cup yellow bell pepper (seeded and cut into bite-size pieces)
- ½ cup red bell pepper seeded (and cut into bite-size pieces)
- 1 cup red onion sliced ((soaked in 1 cup cold salt water to reduce the “bite”))
- 1 cup kalamata olives sliced and pitted
- 2 cups grape tomatoes halved
- 5 ounces Feta cheese crumbled
Instruction
- In a small jar or bowl make the dressing by combining the red wine vinegar, olive oil, lemon juice, oregano, salt, black pepper, and garlic cloves. Set aside.
- Boil the pasta until al dente, approximately 7 minutes (be very careful not to overcook the pasta). Drain and immediately rinse with cold water to prevent further cooking.
- Chop all of your vegetables.
- In a large bowl combine the vegetables, feta cheese, and dressing. Before adding the dressing, shake or stir it well.
- Add the rotini pasta and stir until well combined.
- Cover and store in the refrigerator for at least 2 hours or even overnight.
