# What You'll Need:
→ Salad Base
01 - 12 ounces penne pasta, cooked al dente
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red onion, thinly sliced
→ Flavor Accents
05 - 3/4 cup Kalamata olives, pitted and halved
06 - 3/4 cup crumbled feta cheese
07 - 1/4 cup fresh parsley, chopped
→ Dressing
08 - 1/4 cup extra-virgin olive oil
09 - 2 tablespoons red wine vinegar
10 - 1 tablespoon lemon juice
11 - 1 clove garlic, minced
12 - 1 teaspoon dried oregano
13 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package instructions. Drain and rinse under cold water to cool completely.
02 - Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Place vegetables in a large mixing bowl.
03 - Add cooled pasta, Kalamata olives, crumbled feta cheese, and chopped parsley to the bowl with vegetables. Gently toss to mix.
04 - In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper until emulsified.
05 - Pour dressing over the salad. Toss gently to ensure all ingredients are well coated. Serve immediately or chill for enhanced flavor.
