Ingredients:

  • 350g (12 oz) dried pasta (penne, rotini, or farfalle)
  • 1 medium red onion, thinly sliced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 cucumber, diced
  • 200g (7oz) cherry tomatoes, halved
  • 100g (3.5oz) frozen peas, thawed
  • 60ml (1/4 cup) olive oil
  • 30ml (2 tablespoons) lemon juice (about 1 lemon)
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 50g (2oz) crumbled feta cheese (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain in a colander and rinse with cold water.
  2. While the pasta is cooking, chop all the vegetables as directed.
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, basil, parsley, oregano, salt, and pepper.
  4. In a large mixing bowl, combine the cooked pasta, chopped vegetables, and thawed peas.
  5. Pour the dressing over the pasta and vegetables and toss gently to coat everything evenly.
  6. For best flavor, cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
  7. Serve chilled, garnished with crumbled feta cheese (if using).