Ingredients
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| 1 Tbsp | Pastene Minced Garlic | |
| 3 Tbsp | Pastene Red Wine Vinegar | |
| 1 tsp | honey | |
| 1 Tbsp | fresh squeezed lemon juice | |
| 2 tsp | fresh oregano, chopped | |
| 16 oz | Pastene Tri-Color Fusilli | |
| 1 | English cucumber, diced | |
| 1 pint | cherry tomatoes, halved | |
| 1 cup | Pastene Sliced Ripe Olives, drained | |
| 4 oz | crumbled feta cheese | |
| ½ | medium red onion, peeled and thinly sliced | |
| salt and pepper to taste |
Directions
- In a small bowl whisk olive oil, garlic, vinegar, lemon juice, oregano and honey together in a bowl.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and rinse under cold water for about 20-30 seconds until cool.
- Transfer the pasta to a large mixing bowl.
- Add cucumber, tomatoes, olives, feta cheese, and red onion to the mixing bowl. Pour the vinaigrette over the all of the ingredients and toss until everything is evenly coated.
- Serve cold, garnished with extra feta and black pepper, if desired.
