Greek Pasta Salad

Ingredients

• 0.5 cup olives black sliced
• 10  cherry tomatoes halved
• 0.5  cucumber sliced
• 0.5 cup feta cheese crumbled
• 2 cloves garlic crushed
• 1  bell pepper green chopped
• 1 tablespoon juice of lemon 
• 0.7 cup olive oil extra-virgin
• 2 teaspoons oregano dried
• 2 cups penne pasta 
• 1  bell pepper red chopped
• 1 small onion red chopped
• 0.3 cup red wine vinegar 
• 8 servings salt and pepper to taste

Equipment

• bowl
• whisk
• pot
• colander

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
2. Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside.
3. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl.
4. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.