Ingredients
4 cups veggie rotini or other spiral pasta (about 12 ounces)VINAIGRETTE:1/4 cup olive oil3 tablespoons lemon juice2 tablespoons balsamic vinegar1 tablespoon water3 garlic cloves, minced1 teaspoon salt1/4 teaspoon pepper3 tablespoons minced fresh oregano or 1 tablespoon dried oreganoSALAD:3 large tomatoes, seeded and chopped1 medium sweet red pepper, chopped1 small cucumber, seeded and chopped1 small zucchini, chopped1 small red onion, halved and thinly sliced1/3 cup sliced pitted Greek olives, optional1 cup (4 ounces) crumbled feta cheese
Preparation
Cook pasta according to package directions. Drain; rinse with cold water and drain well.
In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano.
In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving.
