Ingredients:

  • 1 pound rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1 green bell pepper, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 ounces feta cheese, crumbled
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
  2. Drain the pasta in a colander and rinse with cold water.
  3. Chop the cherry tomatoes, cucumber, red onion, and green bell pepper. Pit and halve the Kalamata olives.
  4. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, basil, garlic powder, salt, and pepper until well combined.
  5. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, green bell pepper, olives, and feta cheese.
  6. Pour the dressing over the salad and toss gently to coat evenly.
  7. Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
  8. Serve chilled or at room temperature.