With fresh vegetables, tangy vinaigrette, creamy feta cheese, and tangy vinaigrette, this greek pasta salad is fast and easy to prepare.

Scale

3 tbsp balsamic vinegar or red wine vinegar

2 tbsp lime or lemon juice

1/3 cup canola or olive oil

1 clove of garlic minced or 1/2 tsp of garlic powder

1 tsp of oregano

1/2 tsp of salt

16 oz of pasta

1/2 cup of halved pitted kalamata olives (reserve 2 tbsp of brine)

1/3 cup of red onion diced

3 cups of English cucumber diced (approx. 1 large cucumber)

1 pint of cherry tomatoes (approx. 20–30 cherry tomatoes)

1 bell pepper, diced (red, orange or yellow)

1/2 cup feta cheese, cubed or crumbled

Fresh flat leaf parsley (optional garnish)

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Bring a large pot of salted water to a rolling boil. Add your choice of pasta and cook according to the directions on the package. Avoid overcooking.

Drain and rinse under cold water, drain.

In a large mixing bowl, combine red wine vinegar, lemon juice, olive oil, seasoning and salt. Mix till combined

Add olives, red onion and brine. Mix to combined.

Stir in the pasta with cucumber, tomatoes, bell pepper and feta. Toss.

Chill until you are ready to serve

Substitutions