Ingredients

• 3 cups uncooked pasta
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small red onion, chopped
• 1/2 cup Kalamata olives
• 3 mini cucumbers (or 3/4 English cucumber), chopped
• 1 cup little tomatoes (grape, cherry, etc.), halved
• 5 ounces crumbled feta
• Salt & pepper, to taste

• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 1/2 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon fresh parsley, chopped
• 1/2 teaspoon dried oregano
• 1 teaspoon (packed) brown sugar

Instructions

1. Bring a large pot of well-salted water to a boil. Cook the pasta until al dente, following the timing on the package. Drain and rinse under cool water, then allow it to drain completely.
2. While the pasta cooks, prepare the vegetables and other salad components. Combine all dressing ingredients in a jar with a tight-fitting lid and shake well until blended. Adjust the oil or vinegar if desired.
3. In a large bowl, combine the drained pasta with the chopped vegetables, olives, tomatoes, and feta. Pour the dressing over top and toss until evenly coated. Season generously with salt and pepper, keeping in mind the pasta will require a good amount of seasoning.
4. Serve immediately or refrigerate to allow the flavors to develop before serving.

• Serves 6 or more, especially when offered as a side dish.
• The olives were measured before removing the pits; they can be left whole if preferred.
• Ingredient amounts are flexible—adjust to suit your personal taste.
• Active prep time is about 10 minutes; the remainder accounts for cooking the pasta.