Make sure to add enough salt/seasoning for maximum flavor. For this much pasta, you must add enough salt to bring out the tasty flavors. Best part about this salad is that you can totally customize it the way you want. Add more of less of any ingredient to make it perfect to your personal taste!
For The Salad:
12-16ounces(340-454g)dried pasta, cooked to package instructions.
1large cucumber or 3-4 small cucumbers, peeled, seeded and chopped
4ripe roma tomatoes, diced (or 1 cup (240ml) cherry tomatoes, halved)
1/2cup(80g)diced red onion
1/2cup(67g)pitted black kalamata olives, halved
1/4cup(60ml)chopped fresh dill, or 2 teaspoons dried dill
1/2teaspoon(2.5ml)black pepper, fresh cracked if possible
1teaspoon(5ml)dried oregano, or 2 teaspoons fresh chopped oregano
Prepare the pasta: Fill a large bowl (big enough to hold cooked pasta) halfway with ice water. Boil pasta to package instructions. Drain pasta, rinse with cold water and shock the pasta by adding it to the cold water to get it cold fast. Once cold, drain the pasta, transfer to a large bowl and set aside.
In a jar or bowl, add all the dressing ingredients (olive oil, red wine vinegar, lemon zest, lemon juice, garlic, sugar/honey, salt, pepper, oregano). Shake or whisk the dressing to combine. Taste the dressing and adjust salt, pepper or additional seasonings, to taste.
Add pasta, cucumber, tomatoes, red onion, olives, feta cheese and parsley to the pasta bowl. Pour dressing in the bowl and stir everything together to coat with the dressing. Add additional fresh lemon zest or juice (optional) to taste. Chill pasta salad for at least 1 hour before serving.