Greek Pasta Salad

Boil the pasta in salted water as per package instructions until al dente, about 8 minutes. Drain and let cool slightly.

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In a large bowl, whisk together lemon juice and zest, red wine vinegar, minced garlic, oregano, and a pinch of salt and pepper.

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Add the cooked pasta, cucumber, bell pepper, cherry tomatoes, shallots, parsley, capers, and olives to the dressing. Toss until well coated. Gently fold in the feta cheese.

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Cover the salad and refrigerate to let flavors blend, at least 30 minutes, or up to 24 hours. Toss again before serving. Enjoy chilled or at room temperature.

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Full recipe & nutritional info on BakedBree.com

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