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.