INGREDIENTS
3 cups
cooked whole wheat or gf pasta
2 cups
diced cucumber
2 cups
broccoli florets, cut up small
1 1/2 cups
grape tomatoes, cut in half or left whole (mine were the perfect mini size to leave whole)
1/4
of a red onion, sliced
1 cup
feta cheese crumbles
6 tbsp
olives (I used kalamata)
1/2
lemon
3 tbsp
olive oil
2 tbsp
red wine vinegar
1 tbsp
water
sprinkle of salt and fresh pepper
fresh or dried oregano
fresh or dried basil
sprinkle of garlic powder
juice from 1/2 lemon