8ouncesshort pasta, (I used ditalini but you can use orzo, elbow, or farfalle)
1cupEnglish cucumber, halved and sliced, (I like to slightly peel mine and leave some skin on for color)
1cupcherry tomatoes, halved
1/2cupsliced red onion
1/2cupsliced Kalamata olives
4ouncesfeta, crumbled, (more for serving)
1/4cupItalian parsley, finely chopped
DRESSING:
1/4cupolive oil
2tablespoonsred wine vinegar
2tablespoonsfresh lemon juice
2clovesgarlic, minced
1/2teaspoondried oregano
1/2teaspooncrushed red pepper
salt and pepper to taste, (I use about 1 teaspoon kosher salt and 1/2 teaspoon pepper)
Instructions
Cook pasta according to package directions in salted water. Drain and cool.
In a large bowl, add the cooled pasta, cucumbers, tomatoes, onion, olives, feta, and parsley. Stir together.
For the dressing: whisk together all ingredients. Pour over pasta salad. I like to pour about 1/2 over and chill for 30 minutes or until serving. Then I pour the remaining dressing right before serving. The pasta soaks up the dressing. Add more feta when serving if desired.