- 2 cups penne pasta
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, crushed
- 2 teaspoons dried oregano
- salt and pepper to taste
- 2/3 cup extra-virgin olive oil
- 10 cherry tomatoes, halved
- 1 small red onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 cucumber, partially-peeled or peeled, sliced
- 1/2 cup sliced black or Kalamata olives
- 1/2 cup crumbled feta cheese
Fill large pot with lightly salted water and bring to rolling boil over high heat. Stir in the penne, and return to a boil. Cook 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. Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving. Serves 8.
SERVES 8 (recipe from Martha Grose, partner of William L. Smith, GLE)
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