Oregano Balsamic Pasta Salad

Ingredients:

• 8 oz of tri-colored penne or fusilli pasta (gluten-free if desired)
• ¼ cup Oregano White Balsamic Vinegar
• 2 tablespoons Milanese Gremolata Premium Olive Oil
• 1 red bell pepper, diced
• ½ English cucumber, diced
• ¼ cup red onion, finely chopped
• ¼ cup black olives, sliced
• ¼ cup feta cheese, crumbled
• salt and pepper to taste

Instructions:

• Cook pasta according to package instructions. Drain and rinse under cold water.
• In a large bowl, whisk together balsamic, olive oil, salt, and pepper to make the dressing.
• Add cooked pasta, diced bell pepper, diced cucumber, chopped red onion, sliced black olives, and crumbled feta cheese to the bowl with the dressing. Toss until well combined.
• Chill the pasta salad in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld. Serve cold.