Ingredients:

  • 1 pound (450g) whole wheat pasta (penne, rotini, or farfalle)
  • 1 English cucumber, diced
  • 1 pint (2 cups/475ml) cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1/2 red onion, thinly sliced
  • 1 cup (150g) Kalamata olives, pitted and halved
  • 4 ounces (115g) feta cheese, crumbled
  • 1/4 cup (packed) fresh parsley, chopped
  • 1/4 cup (packed) fresh dill, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water; set aside.
  2. While the pasta is cooking, chop all vegetables (cucumber, tomatoes, bell pepper, red onion) and herbs (parsley, dill).
  3. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper.
  4. In a large mixing bowl, combine the cooked pasta, chopped vegetables, olives, and feta cheese.
  5. Pour the vinaigrette over the pasta mixture and gently toss to combine. Ensure everything is evenly coated.
  6. For best flavor, chill the salad for at least 30 minutes before serving. This allows the flavors to meld.
  7. Before serving, give the salad another gentle toss and garnish with additional fresh herbs, if desired.