INGREDIENTS
16 oz
rotini
2 tbsp
olive oil
1
cucumber, sliced and quartered
1 pint
cherry tomatoes, halved
1
red bell pepper, chopped
1
yellow bell pepper, chopped
1/2
medium red onion, thinly sliced
3/4 cup
pitted Kalamata olives (drained and sliced)
1
jar sun-dried tomatoes in oil
1 cup
fresh basil leaves, packed
1/4 cup
almonds
1/4 cup
feta
3
peeled garlic cloves
1/4 cup
red wine vinegar
1 tbsp
lemon juice
1 tsp
dried oregano
1 tsp
salt
1/4 tsp
pepper
1/4 tsp
red pepper flakes
1/4 cup
feta
3 tbsp
freshly chopped parsley