Mediterranean Pasta Salad

Salad Ingredients:

• 12 ounces dry pasta (I used farfalle)
• 1 English (hot house) cucumber, sliced and quartered
• 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 (see below)

Lemon-Herb Vinaigrette:

• 1/4 cup virgin olive oil
• 2 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 teaspoons freshly-cracked black pepper
• 1/4 teaspoon salt
• pinch of crushed red pepper flakes

Whisk all ingredients together until combined.

Directions:

1. Cook the pasta al dente in a large stockpot of salted water according to package directions. Drain pasta, then rinse under cold water for about 20-30 seconds until no longer hot. Transfer the pasta to a large mixing bowl.
2. Add cucumber, tomatoes, kalamata olives, feta cheese, and red onion to the mixing bowl, then drizzle all the vinaigrette evenly on top.  Toss until all the ingredients are evenly coated with the dressing.
3. Serve immediately, garnished with extra feta and black pepper if desired.

Yield:  6-8 servings

Shared by Karren Mitchell (from:  gimmesomeoven.com)