Ingredients

The following ingredients have 4 Servings
  • 1 lb. box of Penne pasta
  • 1 Cucumber (diced)
  • 1/2 cup Red Pepper (diced)
  • 1/2 cup Green Pepper (diced)
  • 1/2 cup Celery (diced)
  • 1/2 cup Onion (diced)
  • 1 cup Cherry Tomatoes (sliced)
  • 12 oz. Feta Cheese
  • 2/3 cup Kalamata or Black Olives
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Dressing:
  • 1 Clove of Garlic (minced)
  • 1/2 cup Red Wine Vinegar
  • 2/3 Cup Olive Oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon Oregano

Instruction

  • Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain and set aside.
  • While pasta is cooking, chop vegetables: cucumber, peppers, celery, onion, cherry tomatoes and set aside.
  • Chop olives and set aside.
  • In large mixing bowl, add pasta and all the chopped vegetables. Add feta cheese to mixture.
  • Pour prepared dressing (see below) over top and gently incorporate all the ingredients together.
  • Refrigerate until ready to serve.
  • To Make Dressing:
  • Measure 1/2 cup of red wine vinegar in a bowl. Add crushed garlic, oregano, salt and pepper. Whisk to incorporate.
  • Once incorporated, gradually whisk in olive oil and blend well.
  • Refrigerate for 2 hours before serving.