Greek Pasta Salad
1/4 cup OLIVE & VINE Meyer Lemon infused olive oil
1/4 cup OLIVE & VINE Sicilian Lemon or Pink Grapefruit balsamic vinegar
sea salt and freshly ground pepper to taste
1 pound of your favorite short pasta
1 cucumber, seeded and cut into 1/2 inch chunks
1 pint cherry or grape tomatoes, halved
1/2 large red onion, thinly sliced
1 cup pitted kalamata olives, halved
8 ounces feta, crumbled
Combine the olive oil, balsamic vinegar and salt and pepper in a small bowl and whisk until thoroughly emulsified. Set aside.
Cook pasta according to directions. Drain and rinse under cold water and transfer to a large bowl. Add the remaining ingredients and toss with the dressing to combine. Can be served warm or chilled.
Serves 4-6 as a main dish, 8-10 as a side.