Ingredients
12 ozdry pasta
⅓cupolive oil
2tbsplemon juice
2tbspred wine vinegar
2tbspwater
2tbspparsley(finely chopped)
2tspgarlic(minced)
2tspdried oregano(minced)
1tspdried basil
½tspsalt
Cracked pepper(to taste)
4cupsRomaine lettuce leaves,washed and dried
1largecucumber(diced)
1pcavocado(peeled, pitted and chopped)
½largered pepperdeseeded
9ozgrape or cherry tomatoes,halved
½ared onion(thinly sliced)
½cuppitted kalamata olives(sliced)
⅓cupsun-dried tomatoes(drained)
5-6 tbspcrumbled feta cheese
Preparation
Boil the pasta in a large pot of salted water until al dente. Drain in a colander or strainer, then rinse under cold water to take the heat out. Transfer the pasta to a large mixing bowl.
While pasta is boiling, prepare your dressing. Whisk together all of the dressing ingredients in a large jug.
Add all of the salad ingredients into the salad bowl along with the pasta, and drizzle with the dressing.
Toss all of the ingredients together until everything is coated evenly in dressing.
Serve immediately.
