Easy Greek Pasta Salad

• 454 grams (1 lb – 2 packs) of Go Go Quinoa macaroni or other pasta
• 1 pint of grape or cherry tomatoes sliced into halves or quarters
• 2 cucumbers, sliced into quarters
• 1 green bell pepper seeds and ribs removed, sliced
• ½ medium red onion thinly sliced
• ½ cup Kalamata olives
• 8 ounces vegan feta cheese, crumbled

For the vinaigrette

• ½ cup of extra virgin olive oil
• ¼ tablespoon red wine vinegar or apple cider vinegar
• 1 clove garlic minced/ or grated
• Salt and pepper to taste
• 1 teaspoon dried oregano

INSTRUCTIONS

1. Cook the pasta in a pot of boiling and salted water, drain and rinse under cold running water to stop the cooking process and then set aside to cool while you prep the rest of the salad.
2. Prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, garlic, oregano and salt and pepper to taste.
3. In a large serving bowl, toss the pasta with the tomatoes, cucumber, green bell pepper, onion, olives, and feta cheese.
4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. Serve immediately, or refrigerate in a sealed container for up to 3 days.