PASTA SALAD INGREDIENTS:
12 ounces gluten-free pasta
1 English cucumber, diced
1 pint cherry or grape tomatoes, halved
4 ounces crumbled feta cheese
half of a medium red onion, peeled and thinly sliced
lemon-herb vinaigrette (see below)
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
DIRECTIONS TO MAKE PASTA SALAD:
1. Cook the pasta al dente in a large stockpot of generously-salted water according to package instructions. 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 of the vinaigrette evenly on top. Toss until all of the ingredients are evenly coated with the dressing.
3. Serve immediately, garnished with extra feta and black pepper if desired.
TO MAKE THE LEMON-HERB VINAIGRETTE:
1. Whisk all ingredients together until combined.