Greek Pasta Salad

Step 1

Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.

Step 2

Meanwhile, slice the cucumber and tomatoes, dice the bell pepper and thinly slice the shallot. Chop the fresh herbs.

Step 3

In a large bowl, whisk together the lemon zest, lemon juice, red wine vinegar, garlic, oregano, dill, and kosher salt. Then whisk in the olive oil.

Step 4

Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the olives, feta cheese and fresh ground black pepper and stir to combine. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary).