Ingredients:

  • 8 oz (225g) quinoa pasta (penne or rotini work well)
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup (75g) cucumber, diced
  • 1/4 cup (40g) red onion, finely chopped
  • 4 oz (115g) feta cheese, crumbled
  • 1/4 cup (10g) fresh parsley, chopped
  • 1/4 cup (10g) fresh basil, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the quinoa pasta and cook according to package directions. Drain well and rinse with cold water to stop the cooking process.
  2. While the pasta is cooking, chop all the vegetables: halve the cherry tomatoes, halve the olives, chop the sun-dried tomatoes, dice the cucumber, and finely chop the red onion.
  3. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper.
  4. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, Kalamata olives, sun-dried tomatoes, cucumber, and red onion.
  5. Pour the lemon vinaigrette over the pasta and vegetables. Toss gently to coat everything evenly.
  6. Crumble the feta cheese over the salad and sprinkle with chopped parsley and basil. Toss lightly to combine.
  7. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Serve chilled or at room temperature.