Provided by Kimberly Bell for the May 2019 issue of SouthwestNOW Magazine.
- 2 cups penne pasta
- 1/4 cup red wine vinegar
- 1 Tbsp. lemon juice
- 1/2 to 1 clove garlic, crushed
- 2 tsp. dried oregano
- 1 1/2 tsp. dried basil leaves
- Salt, to taste
- Pepper, to taste
- 2/3 cup extra-virgin olive oil
- 10 cherry tomatoes, halved
- 1 small red onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 cucumber, sliced
- 1/2 cup sliced black olives
- 1/2 cup crumbled feta cheese
- Fill a large pot with lightly salted water; bring to a rolling boil over high heat. Once the water is boiling, stir in the penne; return to a boil. Cook the pasta uncovered, stirring occasionally until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water; drain well in a colander set in the sink.
- Whisk together the vinegar, lemon juice, garlic, oregano, basil leaves, salt, pepper, and olive oil; set aside.
- Combine pasta and remaining ingredients in a large bowl. Pour vinaigrette over the pasta; mix together. Cover and chill for 3 hours before serving.
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