Instructions:
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (about 10-12 minutes). Drain immediately and rinse briefly under cold water to stop cooking. Transfer to a large mixing bowl.
- While the pasta cooks, prepare all the vegetables: halve the tomatoes, dice the cucumber, onion, and bell pepper. Add the chopped vegetables and olives to the bowl with the cooled pasta.
- Make the vinaigrette: In a small bowl or jar, combine the lemon juice, olive oil, vinegar, Dijon mustard, minced garlic, oregano, parsley, Italian seasoning, salt, and pepper. Whisk vigorously or shake until the dressing is emulsified.
- Pour about three-quarters of the vinaigrette over the pasta and vegetables. Toss gently until everything is evenly coated. Reserve the remaining dressing.
- Cover the bowl and refrigerate for at least 30 minutes to allow the pasta to soak up the flavour.
- Before serving, give the salad a final toss. If it seems dry, add the reserved dressing. Taste and adjust seasoning as needed.
- Transfer to a serving platter and sprinkle the reduced-fat feta cheese over the top before serving.