Greek Pasta Salad

1 lb pasta

1/2 cup chopped roasted red peppers or fresh red pepper

1/4 cup chopped Kalamata olives

1/2 cup crumbled feta cheese

1/4 cup diced red onion

½ cup thinly sliced cucumber

2 Tbsp chopped fresh parsley

Zest and juice of one lemon

3-4 Tbsp red wine vinegar

¼ cup extra virgin olive oil

Kosher salt

Fresh cracked black pepper

Cook pasta in salted, boiling water.  Drain and cool. Combine the pasta, peppers, olives, feta, onion, cucumber, parsley, lemon juice, lemon zest and olive oil and mix until combined.  Add the vinegar one Tbsp at a time until the pasta salad tastes appropriately tart. If it has too much vinegar, add some more olive oil. Season with salt and pepper to taste.

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