Description
8 oz penne or rotini pasta
2 cups baby arugula
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/3 cup Kalamata olives, sliced
1/2 cup feta cheese, crumbled
1/4 cup toasted pine nuts (optional)
For the Dressing
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and black pepper, to taste
Directions
Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper.
In a large bowl, combine cooked pasta, arugula, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
Drizzle the dressing over the salad and toss gently to combine.
Garnish with toasted pine nuts if desired. Serve immediately or refrigerate for 20 minutes to let the flavors meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
