INGREDIENTS
2 tbsp
extra virgin olive oil
Juice of 1 lemon
1 tsp
oregano
1 tsp
dried basil
Salt and black pepper
3 cups
pasta (I used tri-colored rotini, fortified with spinach and tomato)
1/2
English cucumber, chopped
1/2
red pepper, chopped
1/2
small red onion, chopped
3/4 cup
kalamata olives, sliced
3/4 cup
crumbled feta cheese
1 cup
cherry tomatoes, sliced in half