Greek Vinaigrette & Pasta Salad

For the Greek Vinaigrette: Place all vinaigrette ingredients (olive oil, white wine vinegar, lemon juice, oregano, garlic salt, minced garlic, parsley, ground pepper, honey or agave, and 3 tablespoons of crumbled goat feta) into a jar and shake well. Alternatively, pour into a bowl and whisk until smooth. If you add the feta separately or right before serving, the Greek dressing can stay in your fridge for up to 7 days; just shake it every time before serving. 

For the Pasta Salad: In a large bowl, combine the cooked and cooled pasta, finely diced red onion, cherry tomatoes, zucchini peeled into ribbons, sliced bell peppers, and the additional crumbled goat feta. Pour the prepared Greek Vinaigrette over the pasta salad ingredients and toss gently until everything is well coated. Serve immediately or chill for a refreshing salad.