Greek Pasta Salad

Ingredients

• 1/3 cup fresh squeezed lemon juice
• 1 tablespoon lemon zest
• 2 cloves garlic, finely chopped
• 2 tablespoons finely chopped parsley
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon fresh oregano, optional
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound rotini pasta, or other pasta shape of your choice
• 1/2 small red onion, quartered and thinly sliced
• 1 red pepper, finely diced
• 1 pint cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives
• 1/2 cup crumbled feta
• 1 cucumber, quartered and sliced
• 1/4 cup parsley, roughly chopped
• Salt and pepper to taste

Directions

1. Fill a large pot with generously salted water and bring it to a boil. Stir in the pasta and cook it until al dente, then drain. Rinse it right away under cold water until it no longer feels warm.
2. Put the onion slices in cold water with a pinch of salt. When 10 minutes have passed, pour off the soaking water and drain the onions.
3. Combine the dressing ingredients in a small jar with a lid, close it tightly, and shake until everything comes together. Taste it, then adjust the seasoning as you like.
4. In a large bowl, combine the cooled pasta, drained red onion, peppers, tomatoes, olives, feta, cucumber, and parsley. Drizzle in 1/4 cup of the lemon olive oil dressing and toss gently. If the salad needs more, add it in small splashes until it is dressed the way you want it.
5. You may have dressing left over, and it keeps nicely in the fridge for about a week. Finish the salad with salt and pepper to taste.