Prep Time: 15 minutes

Makes: 6-8 Servings

Main Ingredients:

12 ounces dry pasta

1 English Cucumber, diced

1 pint cherry or grape tomatoes, halved

2/3 cup sliced Kalamata Olives

4 ounces crumbled feta cheese

Half of a medium red onion, peeled and thinly sliced

Lemon-Herb Vinaigrette Ingredients:

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon freshly-squeezed lemon juice

2 teaspoons dried oregano, minced

1 teaspoon honey

2 small garlic cloves, minced

1/4 teaspoon freshly-cracked black pepper

1/4 teaspoon salt

Pinch of crushed red pepper flakes

Instructions:

1) Cook the pasta al dente in a large stockpot of salted water. 

2) Drain pasta and rinse under cold water for 20-30 seconds. Then, transfer pasta to a mixing bowl.

3) To make the lemon-herb vinaigrette, whisk all the ingredients together until combined.

4) Add cucumber, olives, tomatoes, feta cheese, and red onion to the mixing bowl, then drizzle the vinaigrette over the top. Toss until all ingredients are coated with dressing.

ENJOY!

Source: GimmeSomeOven.com